These Cherry Muffins are everything you want in a summer bake, soft, fluffy, and filled with juicy cherries, all topped with a buttery almond crumb. In this post, I'll walk you through exactly how to make these homemade muffins from scratch, with expert tips to help you get perfect results every time.
If you're a fan of fruity muffins like I am, be sure to check out my Strawberry Blueberry Muffins and Blueberry Crumb Muffins for more homemade muffin inspiration.
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As a recipe developer and busy mom, I'm always looking for from scratch bakes that are quick to prep and freezer-friendly. These Cherry Almond Muffins are on constant rotation when cherry season hits. I even stash bags of pitted cherries in the freezer just to keep making them all year long. My kids love pulling these muffins out for a quick breakfast or snack.
A Few Tips For Cherry Muffins Success
The batter itself comes together with just a couple of bowls, one for dry ingredients and one for wet, and the crumb topping is made in minutes with a fork. But here are a few quick tips for making these Cherry Muffins.
- I like to measure out the milk first so it can come closer to room temp while I prep the other ingredients. This helps the melted butter mix in smoothly. If your butter starts to firm up a bit in the batter, don't stress. Your muffins will still turn out soft and fluffy.
- Tossing the chopped cherries in the flour mixture helps them stay evenly distributed in the muffins instead of sinking to the bottom.
- Want those tall bakery-style muffin tops? Fill the liners all the way to the top. The batter will puff up and gently spill over, creating that gorgeous domed look.
Fresh cherries are my favorite for this recipe, but I've made these plenty of times with frozen cherries. If you use frozen cherries, no need to thaw, just give them a quick chop and mix them right in.
I hope you get a chance to bake a batch of these Cherry Muffins soon! They've become a favorite in our home and are such a treat when cherry season rolls around. If you try them, I'd love to hear what you think, feel free to leave a comment or tag me when you share your bakes!
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📖 Recipe
Cherry Muffins
Ingredients
Muffin Batter
- 2 ¼ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 cup fresh sweet dark cherries pitted and chopped
- 2 large eggs
- 1 cup milk room temperature
- ½ cup butter or coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Crumb Topping
- 6 tablespoons unsalted butter melted and cooled
- ½ cup brown sugar lightly packed
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup sliced almonds
Instructions
- Preheat an oven to 375° F and line a muffin pan with liners.
- In a large bowl combine the flour, sugar, salt, and baking powder. Whisk until fully combined. Toss in the chopped cherries and mix to evenly distribute.
- In a separate bowl combine the milk, butter, vanilla extract, almond extract, and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan, filling to the top of the liners.
- To make the crumb topping, combine all ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart any large crumbs with the fork.
- Spoon the crumb topping onto each muffin, gently pressing it down to help it stick.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
- Use fresh or frozen cherries, no need to thaw if using frozen.
- Filling the liners to the top gives you those beautiful domed muffin tops.
- Slightly warm milk and cooled melted butter combine best with the other ingredients.
- These muffins are perfect for batch baking and freezing for later.
- Swap the crumb topping for a simple sprinkle of sugar.
Storage & Freezing Tips
Store these cherry muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days. To freeze, place completely cooled muffins in a freezer safe container or bag. They'll keep well for up to 3 months. When you're ready to enjoy, just thaw and warm or microwave from frozen for 20-30 seconds.
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