Cherry Almond Muffins

Cherry Almond Muffins are super moist and bursting with flavor.  The sugar crumble on top brings these muffins to the next level. The almond flavor reminds me of an almond croissant- but these are way easier to make and the cherry pairs perfectly.

What you need to make to make Cherry Almond Muffins:

Start by preheating the oven to 350 and generously grease a muffin pan with soft butter. For the crumb topping, combine ¼ cup granulated sugar, ¼ brown sugar, ⅓ cup flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill the topping in the freezer until needed.

In a large bowl combine the flour, baking powder, baking soda, and salt. I like to use baking soda and baking powder in my muffins because they are both leavening agents but they rise at slightly different times and it helps give muffins a great crumb structure.

In a second bowl, add the remaining sugar, milk, vegetable oil, eggs, and vanilla and gently mix. Once the wet ingredients are fully combined, add in the flour mixture and combine thoroughly. I would do this with a fork or spoon rather than in a stand mixer. This recipe does not like to be over-mixed. Lastly, gently fold the halved cherries into the batter. 

Scoop the batter evenly into your muffin pan, filling each well ¾ of the way. Place one whole cherry in the middle of the batter in each muffin well. Sprinkle the crumble over each of the muffins. 

Place the muffins in the oven for 20-24 minutes. Take them out of the oven when the edges are just golden brown.

Perfect for a breakfast or snack, these delicious Cherry Almond Muffins will store well in Tupperware on the counter for a couple of days.

Love Muffins? Try some of these great muffin recipes:

• Banana Poppy Seed Muffins
• Apple Cinnamon Muffins
• Grapefruit Pistachio Muffins
• Cranberry Orange Pecan Muffins
• Lemon Blueberry Muffins
• Banana Walnuts Chocolate Chips Muffins

Recipe

Cherry Almond Muffins

Cherry Almond Muffins are super moist and bursting with flavor. The sugar crumble on top brings these muffins to the next level. The almond flavor reminds me of an almond croissant- but these are way easier to make and the cherry pairs perfectly.

Print Recipe Pin Recipe

Total Time 30 minutes mins

Course Breakfast

Equipment

• 1 large bowl
• 1 wooden spoon
• 1 standard muffin pan

Ingredients

  

• 1- cup fresh or frozen pitted cherries (cut in half)
• 12 cherries left whole
• ½ cup milk
• 2 eggs
• 3 tablespoon melted butter crumble
• 2 tablespoon soft butter for greasing the muffin pan:
• 2 cups all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ almond extract
• ¼ cup granulated sugar crumble
• ¼ cup brown sugar crumble
• ⅓ cup flour crumble
• ⅓ cup chopped or sliced almonds crumble
• ½ teaspoon cinnamon crumble
• pinch of salt crumble
• ½ teaspoon almond extract crumble

Instructions

 

• Start by preheating the oven to 350.
• Generously grease a muffin pan with the softened butter.
• Make the crumble:
• Combine sugars, flour, chopped almonds, cinnamon, and salt in a small bowl
• Add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill the topping in the freezer until needed.
• Make muffin:
• In a large bowl combine the flour, baking powder, baking soda, and salt.
• In a second bowl add the remaining sugar, milk, vegetable oil, eggs, almond, and vanilla extract and gently mix.
• Once the wet ingredients are fully combined, add in the flour mixture and combine thoroughly.
• Gently fold the halved cherries into the batter.
• Scoop the batter evenly into your muffin pan.
• Place one whole cherry in the middle of the batter in each muffin well.
• Sprinkle the crumble over each of the muffins.
• Place in the oven for 20-24 minutes

Keyword 30 minute meal, muffins