Almond Cherry Muffins

By Shiran

These moist muffins are filled with sweet cherries and have a lovely almond scent.

Cherry Almond Muffins (5)

Each time one of my beloved fruits are in season (raspberries, strawberries, blueberries, or cherries), I buy stocks of them and make our all-time family favorite desserts. The last time strawberries were in season, it ended before I knew it. By the time I went to the grocery store to buy some, the worker told me, “No, miss, no more strawberries.” I was not pleased.

So for this cherry season, I was prepared. Every corner in my fridge is filled with cherry boxes, attached with a small note: “Do not touch!”

With this excess of deep red deliciousness, and since I love muffins so much, today’s recipe was an easy choice.

Cherry Almond Muffins (3)

These muffins are fluffy and moist with a bread-like texture. They are amazing with fresh cherries, but you can definitely replace them with one cup of dried ones. I use yogurt as the liquid in this recipe, which makes the muffins moist and gives them a tangy yet subtle taste. I also use oil instead of butter to keep the muffins fluffy and because these muffins are already so flavorful that butter isn’t necessary for extra taste. You can, of course, use melted butter (75 grams) if you prefer, they’ll still be just as tasty.

The muffins are made using the muffin method, which means mixing dry ingredients in one bowl and wet ingredients in another bowl, then combining the two into one lumpy butter. Be careful not to over mix the batter as that will make your muffins tough.

Once you cut the cherries, use them right away to prevent staining the batter. If they’re too juicy, soak up the excess liquid with a towel. You can also toss the cherries in a little sugar or flour – just enough to coat – to prevent them from bleeding. Once added to the batter, fold gently and as little as possible. Alternatively, you can use frozen cherries for this recipe, and if you do, do not thaw them before adding; simply mix them in frozen.

Cherry Almond Muffins (4)

Now, about the almond extract – I know not all of you have this ingredient at home, and although this is what gives these baked goods their heavenly flavor, you can leave it out and enjoy amazing cherry muffins instead. The almond is just a bonus, and while I prefer it, these muffins are delicious as-is. I also have a recipe for an almond cherry cake (that doesn’t call for almond extract) which is another family favorite.

You can read more about muffin baking here.


Almond Cherry Muffins
Yields: 5-6 jumbo-size muffins or 12 standard-size muffins

These moist muffins are filled with sweet cherries and have a lovely almond scent.
  • 1¾ cups (250 grams/8.8 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup (150 grams/5.3 ounces) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg, slightly beaten
  • 1 cup yogurt
  • ⅓ cup canola oil (or vegetable, safflower)
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract*
  • 1½ cups (300 grams/11 ounces) cherries, halved and pitted**
  • ½ cup slivered or sliced almonds (better if toasted), plus extra (not toasted) to sprinkle on top

  1. Preheat oven to 425F/220C. Butter 12 muffin cups or line with liner papers.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
  3. In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
  4. Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
  5. Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.
  6. *If you don’t have almond extract, you can leave it out and have delicious cherry muffins instead.
  7. **Refer to the above post for more information about frozen and dried cherries, and how to prevent cherries form bleeding into the batter.

17 Comments on Almond Cherry Muffins

  1. Anne
    July 5, 2014 at 8:49 pm (3 years ago)

    Oh my goodness these look absolutely amazing!!!! I bet they taste just as good as they look! I love it when cherry season comes… 🙂

  2. dina
    July 6, 2014 at 12:48 am (3 years ago)

    these look like yummy breakfast!

  3. Reiko
    July 6, 2014 at 1:09 am (3 years ago)

    These muffins look and sound delicious!! I LOVE the cherry and almond combo. The pictures are beautiful, too.

    • Shiran
      July 6, 2014 at 8:39 am (3 years ago)

      Thank you Reiko!

    • Shiran
      July 6, 2014 at 8:39 am (3 years ago)

      Thanks Crystal 🙂

    • Shiran
      July 6, 2014 at 6:59 pm (3 years ago)

      Me too! Thanks Julie 🙂

  4. Liza
    August 24, 2014 at 4:49 pm (3 years ago)

    Dear Shiran, just found your blog- so many delicious things to try! Thank you for wonderful blog! Love your cherry muffin recipe- next on my list to make  May I please ask if you have more muffins, quick breads and\or blondies that use oil as fat ingredient? My family is on low fat diet for health reasons and as much as we like butter and cream taste wise I am on a look out for the oil based recipes.

    • Shiran
      August 24, 2014 at 7:46 pm (3 years ago)

      Hi Liza! That’s so sweet of you, thank you! I also like to use oil in my muffin recipes. I have this delicious applesauce bread recipe that I think will be perfect for your diet. There is also a recipe for bakery style muffins that uses oil as the fat, and is versatile. In some of my muffin and bread recipes you can easily substitute the melted butter with oil as well, because I usually don’t use a lot of fat in them. You can view all the recipes in the recipe list. Thanks again 🙂

      • Liza
        August 24, 2014 at 9:42 pm (3 years ago)

        Thank you! 🙂

  5. Sandee
    January 3, 2016 at 1:00 pm (1 year ago)

    My sister-in-law, Elika, made these for a recent family get together. The muffins are truly scrumptious! Thank you for sharing this recipe. Also, thanks to Elika for making these little wonders of tastiness and sharing the recipe with me!

    • Shiran
      January 4, 2016 at 10:06 am (1 year ago)

      My family also LOVE these muffins! Thank you so much for your comment, and thanks to Elika for sharing the recipe 🙂

  6. Kena
    June 4, 2016 at 2:36 pm (9 months ago)

    What is the portions of yogurt if I use Greek?

    • Shiran
      June 5, 2016 at 6:02 am (9 months ago)

      Hi Kena, use the same amount – 1 cup.

    • Shiran
      August 31, 2016 at 5:51 am (6 months ago)

      Thank you Sarah! I’m so glad you like them 🙂


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