These cherry almond muffins are made with fresh seasonal cherries! The cherries are a pop of flavour whilst the almonds give an extra crunch to the muffins. A perfect breakfast or snack to make for when you have too many cherries on hand!
Every summer, cherries come in season in bulk. One day there is none and the second they are everywhere! I love buying a huge pack of cherries as I’m obsessed with eating these little sweet and crisp dark red fruit. However, one thing that I’m not a fan of, is that they go bad easily. A great way to fight this, apart from eating cherries round the clock, which I don’t complain about, is to bake with cherries. Cherries are a versatile fruit and is actually pretty easy to cook with! Either in sweet or savoury dishes, these little gems are always delicious.
An easy recipe I created last year, after our friends gifted us a box full of cherries, is this cherry and almond muffins! In my opinion, muffins are one of the easiest way to incorporate fruit in a dessert. If you have a base recipe for the muffin, you can then incorporate any fruit of your liking! Berries and stone fruit are great in muffins. Also, it’s a very quick recipe to make.
What’s in these muffins?
These muffins on their own are light and plain which makes them a great vessel for cherries. The main ingredients of these muffins are the cherries and the almonds. I included the almonds in two different ways: by adding them to the batter in flour form, and also by slicing the pieces and then mixing them in the batter with some extra few pieces sprinkled on top before baking. Afterwards, all you need are some essential ingredients you most probably already have in your kitchen: flour, sugar, vanilla, baking soda, baking powder, salt, neutral oil and eggs.
Fresh or frozen cherries
For this recipe, I have used fresh cherries as I have an abundance and wanted to make use of this seasonal fruit. However, it might take a bit of labour to prep the cherries for these muffins. Taking the pit out, although it might not sound to be a big job, it actually takes time. If you are in a bit of a rush or want to make these muffins when they are not in season, frozen cherries can be used too! All you need to is to add the frozen cherries to the batter! I would add them directly frozen and not let them thaw. One suggestion is to still check if the cherries have any pits! You don’t want to bite in a muffin and find a little unwanted surprise in there.
How to store these Cherry and Almond muffins
After completely cool, you can store these muffins in an airtight container at room temperature (if it’s not too warm) for about 5 days. Another great way to store them is to let them cool and then freeze them, where they could last up to 3 months. Just let them thaw before eating and enjoy!
Cherry Almond Muffins
- 150 g plain flour
- 80 g almond flour
- 150 g cherries pitted
- 60 g sliced almonds extra for toppings
- 50 g castor sugar
- 50 g brown sugar
- 2 eggs
- 85 ml neutral oil vegetable/canola/sunflower
- 125 ml milk or almond milk
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp almond extract
- 1 tsp vanilla extract
- Preheat the oven to 180°C or 350°F and prepare a 12 cup muffin tin with liners.
- In a bowl mix together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- To the bowl add the sugars, eggs, milk, neutral oil, almond extract and vanilla extract. Mix well together.
- Start adding some of the flour to the wet mixture, and mix it in the batter.
- Finally, gently fold in the pitted halved cherries and the sliced almonds.
- Divide the batter between the 12 muffin liners. Don’t worry if the batter reaches the top of the tin. Sprinkle on top some extra sliced almonds.
- Bake the cupcakes for about 20 minutes or until a cake tester/toothpick comes out clean.
- Remove from pan and let cool completely on a wire rack.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!