These cherry almond muffins are bursting with fresh sweet cherries and are full of almond flavor from almond flour, extract, and chopped almonds!
Happy Saturday! I love waking up on Saturday mornings and baking something for breakfast. Breakfast is my favorite meal of the day, and if you haven’t noticed, I really like baking breakfast food! Today we are having Cherry Almond Muffins! The cherries are so beautiful and so delicious right now – I bought a huge bag the other day and couldn’t wait to bake them into a muffin.
Cherries and almonds taste amazing together. There is something about their flavor profiles that just works so well. And this muffin has a triple dose of almond flavor: almond flour/meal in the batter, almond extract to flavor everything, and chopped almonds on top of the muffin!
I love the flavor of almond extract. A little goes a long way, so be careful when you are pouring it! But I love how it tastes with the cherries in these muffins.
Now these are not gluten free, aka I mixed almond flour with regular flour. I wanted to use almond flour (I love this one from Hodgson Mill) in here, but I wanted the texture to still be like a regular muffin. I’m not sure if the texture would be ok with only almond flour – I will have to experiment and report back!
I topped these muffins with a mix of chopped almonds and turbinado sugar. It gives a nice crunch to the top of the muffin.
Hope you all have a great weekend! What are you baking for breakfast?
These cherry almond muffins are bursting with fresh sweet cherries and are full of almond flavor from almond flour, extract, and chopped almonds!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup almond flour/almond meal
- 1/2 cup whole wheat pastry flour (or all-purpose)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs, at room temperature
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature (I used Chobani 0%)
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 1/2 cups chopped fresh cherries
- 1/3 cup almonds, finely chopped
- 3 Tablespoons turbinado sugar
Instructions
- Preheat oven to 375 degrees F
- Spray 2 muffin tins very well with nonstick baking spray.
- In a large bowl, whisk together all flours, baking powder, salt, and baking soda.
- In a separate bowl, lightly beat the eggs. Add the sugar and oil and whisk until well very well combined, at least one minute. Add the milk and yogurt and whisk until combined. Stir in the vanilla and almond extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined - do not over mix. Very gently fold in the chopped cherries. Spoon the batter into the muffin tins, filling only 2/3 full! If there are empty muffin tins, fill them halfway with water.
- Mix together the ground almonds and the turbinado sugar. Sprinkle the topping evenly over the muffins. Bake for 15 - 20 minutes, until very light golden brown on top and just cooked through.
- Cool in the pans for 5 - 10 minutes, then turn onto a wire rack to cool completely.
Lots of muffin recipes for you!
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Oh my… Cherry and almond is one of my favorite combinations. Our wedding cake was almond cake with cherry mousse! These sound fantastic!
Mmm…these look great! I have to admit, I’ve overlooked the cherry/almond flavor combo potential so far this summer, but since my freezer is now stuffed with cherries, I can make up for lost time 🙂 As for your question about what people are baking this weekend, I made some tart cherry cream cheese muffins last night – I am loving cherry season!
These muffins look so delicious, and I’ve been loving all the sweet cherries out there! There’s nothing better than waking up knowing you’ve got a fresh baked muffin or bread to eat for breakfast — I would love these! 🙂
These muffins look beautiful, Cate! Cherries and almond flavors seem like the perfect combination, especially for the summer. Definitely trying this one out. Pinned!
I have so many specific (and good!) memories with almond extract! It is so true, a little does go a long ways (hello mint extract!) I’m ready for some cherry almond muffin memories – these sound delish!
What an awesome use for cherries! I so wish I had one of these for breakfast right now!
Can I use 3 cups of APF? I don’t have access to almond flour where I live … Thanks 😉
Hi Brie! Yes, you can substitute all purpose flour or whole wheat flour for the almond flour. happy baking!