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Cherry Almond Muffins

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: European, Mediterranean
Keyword: Almonds, Cherry, Muffins
Servings: 12


  • 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.