Cherry-Almond Muffins

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Cherry-Almond Muffins

Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut that were made for one another.


  • 1/2 cup 1 stick butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups cherries pitted, coarsely chopped, and drained
  • 1 cup slivered almonds lightly toasted
  • 1 teaspoon almond extract
  • granulated sugar


  • Cream butter and sugar until fluffy. Beat in eggs, one at a time.

    Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.

    Spoon muffin batter into 12 greased muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375°F oven for 30 minutes, or until muffins test done.

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