Easy and delicious cherry almond muffins made with fresh sweet cherries and slivered almonds along with touch of vanilla.Are you a fan of sweet red cherries, which is now available in market? I decide to try this Cherry almond Muffins, it is extremely easy to make and full of flavor. These Cherry Almond Muffins are filling and yet retain a lighter texture. The cherries bring a soft sweetness to each bite, and almonds adds crunch to it. There is no streusel topping still you will not miss that here.
Cherries are not only one of the healthiest fruits, but also, they rank as one of the most health protective foods overall. One cup, or about 21 cherries, contains less than 100 calories and 15% of your daily vitamin C needs.
What types of cherry can you use in this Muffins?
I have used dark red sweet cherries; you can use either sweet cherries or sour cherries. If you are planning to use sour cherries then they are highly seasonal appearing only for a few weeks between June and August, depending on the region
You can use both fresh and frozen cherries, if you are using frozen cherries then do not thaw the cherries.
How to prepare cherries for the Muffins
If you do not have a cherry pitter in hand, use a plastic or metal straw to remove the pits. Wash the cherries, de-stem them, and push the straw through the stem hole until the pit comes out the bottom of the berry. Make sure to wear apron as cherry juice can splatter.
You need to slice them into 4 pieces or smaller. You can toss them with flour if you want so that they will not sink to the bottom while baking.
While mixing the batter make sure not to over mix the batter, otherwise muffins become hard.
If you are looking for big bakery style muffins, then line muffin tin with paper cup and fill the cups about two-thirds full of batter for a domed top.
You need to bake the muffin at 400°F for 10 minutes then 350°F for another 15-20 minutes.
I have used slivered almonds and almond milk in the recipe, if you want you add almond extract too.
If you do not want to use almonds you can add chocolate chips, chocolate bars in the recipes. Cherry and almond are great combo like cherry and chocolate. You can try this recipe if you do not want almonds.
This is great breakfast muffins; you can enjoy as such or with touch of butter.
If you have tried this recipe, please tag me nidhinikhil Instagram or zestysouthindiankitchen in Facebook.
I have made with cherry almond muffins as a part of MuffinMonday.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Thanks for baking with me!
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Cherry Almond Muffins
- 1 cup 130g Unbleached All-Purpose Flour
- 2 tablespoons butter melted
- 1/2 cup 100g granulated sugar
- 1/2 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup unsweetened almond milk / milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk you can milk also
- 1/2 cup slivered almonds Reserve 2 tbsp for garnishing
- 1 cup cherries pitted, coarsely chopped, and drained
- Preheat the oven to 400°F. Line with paper, or lightly grease a 6-well muffin pan.
- In medium bowl add flour, salt and baking powder and mix well.
- In another bowl add sugar egg and mix well to this add sour cream, melted butter, vanilla extract, and almond milk, and mix well
- Add dry ingredients and add them to butter/sugar mixture. Gently fold in almonds and cherries.
- Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with reserved cherries and slivered almonds, and bake for 10 minutes at 400F and then reduce the temperature for 350F to 18 minutes, or until muffins test done.
- Store at room temperature for 3 days or freeze for up to a month.
- Mixing the batter develops gluten, a protein that can make a muffin overly tough. keep a light texture, mix the muffin batter until it is just combined.
- Bake big, bakery-style muffins by placing paper baking cups directly onto a baking sheet instead of muffin tins, which restrict the size of the muffins. Fill the cups about two-thirds full for a domed top and also start baking at high temperature.
- Toss the fruit in 2 tablespoons of all-purpose flour before adding it to the batter. This will prevents fruit from sinking to the bottom of the muffins during baking.
- You can freeze the muffins by letting them cool completely and them placing them in the freezer for an hour until they're individually frozen solid. Transfer the muffins to a freezer bag. They will last for two to three months.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.