Cherry Almond Muffins

I remember growing up my grandmother had a cherry tree in her backyard and she always had extra cherries in the Spring and Summer to share with us when we visited. Now that I am getting settled in our own place, I am trying new recipes for my son and myself. My son loves muffins and instead of buying muffins at the store, I wanted to start baking again. We recently made a batch of Cherry Almond Muffins and they barely lasted a week! 

My son and I love muffins. They make a quick breakfast or snack any time of day! I used to buy them in the bakery at our local grocery store and while they tasted good, I knew it would be much more fun if I made my own! 

The Cherry Almond Muffins are perfect for any party or get together. They are just perfect looking, don’t you think? 

Are you ready to make Cherry Almond Muffins? 

Ingredients Needed:

all purpose flowers

baking powder

salt

allspice

large eggs, room temperature

granulated white sugar

milk, room temperature

almond extract

melted butter, cooled

cherries, pitted and chopped

vanilla frosting, optional

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. In a medium bowl, whisk together dry ingredients.

3. In a large bowl, mix with a hand blender eggs and sugar. Add in milk, almond extract, and melted butter. Mix well.

4. Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX. 

5. Fold in cherries.

6. For jumbo muffins, grease muffin tins and divide evenly over 10-12 muffin tins.

7. For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 22-24 cupcake openings.

8. Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.

9. Remove from heat and allow muffins to cool.

10. Drizzle muffins with melted vanilla frosting if desired.

Print Recipe

5 from 1 vote

Cherry Almond Muffins

When cherries are in season, make muffins! The Cherry Almond Muffins are the perfect Spring and Summer treat to make!

Course: Breakfast, Snack

Cuisine: American

Keyword: Cherry Almond Muffins, muffins

Ingredients

• 3 cups of all purpose flowers
• 4 teaspoons of baking powder
• ½ teaspoon of salt
• 1 teaspoon of allspice
• 2 large eggs room temperature
• 1 cup of granulated white sugar
• 1 cup of milk room temperature
• 2 teaspoons of almond extract
• 1 cup of melted butter cooled
• 2 cups of cherries pitted and chopped
• vanilla frosting optional

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl, whisk together dry ingredients.
• In a large bowl, mix with a hand blender eggs and sugar. Add in milk, almond extract, and melted butter. Mix well.
• Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX.
• Fold in cherries.
• For jumbo muffins, grease muffin tins and divide evenly over 10-12 muffin tins.
• For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 22-24 cupcake openings.
• Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.
• Remove from heat and allow muffins to cool.
• Drizzle muffins with melted vanilla frosting if desired.

We love muffins and the Cherry Almond Muffins are such a lovely treat for us! We also make plenty of extra to share with our neighbors and store a few in the freezer! Don’t forget to bookmark and pin this recipe! You can also print this recipe out! 

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