These almond cherry muffins are soft, sweet, and perfect for breakfast or a snack! With juicy cherries and a hint of almond flavor, they’re a treat that’s hard to resist.
I love making these muffins on weekends. They fill the kitchen with a lovely smell and vanish quickly. Bonus: they’re great with a cup of coffee! ☕
Key Ingredients & Substitutions
All-purpose flour: This gives the muffins structure. If you’re looking for a healthier option, you can use whole wheat flour instead, but it may change the texture slightly.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes for the right consistency.
Cherries: Fresh cherries are delicious, but frozen works well too. If cherries aren’t in season, you could use blueberries, raspberries, or chopped strawberries instead!
Almond extract: This gives a lovely flavor. If you’re not a fan of almonds, vanilla extract is a great substitute and keeps the muffins sweet.
What’s the Best Way to Fold in Ingredients to Avoid Overmixing?
Overmixing muffin batter can lead to dense, tough muffins. To keep them fluffy, gently fold in your ingredients, especially after adding the wet to the dry.
- Use a spatula or wooden spoon and mix in a circular motion.
- Stop mixing as soon as you see that the dry ingredients are incorporated. A few lumps are okay!
- Add the cherries and sliced almonds last, and fold gently to avoid breaking up the fruit.
Easy Almond Cherry Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- Wet Ingredients:
- 1 large egg
- ¾ cup buttermilk (or milk with 1 tbsp lemon juice, let sit for 5 min)
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp almond extract
- Mix-Ins:
- 1 cup fresh or frozen cherries (pitted and halved)
- ½ cup sliced almonds (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes to bake, so you can have your delicious muffins ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This is an essential step to ensure your muffins rise beautifully while baking. While the oven heats up, line your muffin tin with paper liners or grease it well so the muffins don’t stick.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well blended. Mixing these dry ingredients thoroughly helps distribute the leavening agents, ensuring your muffins rise evenly.
3. Mix Wet Ingredients:
In a separate bowl, whisk the egg, buttermilk (or your milk alternative), vegetable oil, and almond extract until smooth. This mixture adds moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix! A slightly lumpy batter is perfectly fine and will give you light, fluffy muffins.
5. Fold in Cherries and Almonds:
Next, gently fold in the halved cherries and sliced almonds. This step should be done carefully to keep the cherries intact and evenly distribute them throughout the batter.
6. Fill the Muffin Cups:
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. This allows room for rising without overflowing.
7. Add Topping:
Sprinkle extra sliced almonds on top of each muffin for an added crunch and a lovely presentation!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them and do the toothpick test! When a toothpick inserted into the center comes out clean, your muffins are ready.
9. Cool and Serve:
Once baking is complete, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your fresh almond cherry muffins warm or at room temperature!
Happy baking!
FAQs for Easy Almond Cherry Muffins
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Just toss them in the batter straight from the freezer. No need to thaw, but be aware they may add a bit more moisture to the muffins, which can make them even more delicious!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix ¾ cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Allow it to sit for 5 minutes to achieve a similar tangy flavor for your muffins!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter a day in advance and store it in the fridge, but for best results, bake them fresh. Alternatively, you can bake them ahead and reheat them slightly before serving for that fresh-baked taste!
