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Almond and cherry muffins recipe

Almond and cherry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins

For those of you who love cherry bakewells or have a love of all things almondy, we have a delicious muffin recipe you will love. You won’t need to reduce it for smaller families as they’re so delicious they’ll be eaten quicker than you can imagine.

Kent, England, UK

6 people made this

IngredientsMakes: 48 muffins

  • 1.1kg (40 oz) plain white flour
  • 4 tablespoons baking powder
  • 1 teaspoon salt
  • 550g (16 oz) caster sugar
  • 8 eggs
  • 1L (36 fl oz) milk
  • 340g (12 oz) melted butter
  • 2 tablespoons almond extract
  • 950g (34 oz) icing sugar
  • a little water
  • 24 glace cherries, halved

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6. Line 4 (12-hole) muffin tins with paper cases.
  2. Sift the flour, baking powder and salt together into a very large bowl. Stir in the caster sugar.
  3. In a separate large bowl whisk the eggs together. Add the milk and butter and continue to whisk.
  4. Add the liquid ingredients to the dry and stir but not too much – you want lumps! Lumps in a muffin mixture is a good thing! Stir in the almond extract. Spoon the mixture into the prepared paper cases, filling 3/4 full to allow for a good rise.
  5. Bake in the preheated oven for approximately 20 minutes until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack.
  6. Once cakes have fully cooled make the icing mixture by adding water to the icing sugar a tablespoon at a time until the mixture is thick and gloopy. Spoon over the top of each muffin then top with half a glace cherry. Eat!

See it on my blog

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To make them, begin with the streusel topping: in a small bowl, combine the flour, brown sugar and cinnamon.

Use your fingertips to rub in the cold butter until the mixture is moistened and clumpy.

Stir in the sliced almonds and place in the freezer to chill while you make the muffin batter.

Begin by combining the buttermilk, dried cherries, and almond extract. Set aside.

Next, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gently stir in the dry ingredients and buttermilk-cherry mixture.

Spoon the batter into muffin tins and sprinkle the cold streusel mixture over top.

Bake at 425°F for 8 minutes, then lower the heat to 350°F and cook about 10 minutes more.

Cherry-Almond Muffins

The sour cream in these fresh cherry and almond muffins adds a little bit of tang and a moist, tender texture.


  • 6 tablespoons butter, softened
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/3 cup sour cream
  • 1-1/2 teaspoon vanilla extract
  • 1-1/2 teaspoon almond extract
  • 1-1/2 cups fresh cherries, pitted and chopped
  • 2 tablespoons sliced almonds, very finely chopped
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon (optional)


  1. Preheat the oven to 375°F. Thoroughly grease the cups of a standard-sized muffin pan.
  2. In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy.
  3. In a separate bowl, combine the flour, baking powder and salt. Add to the egg-butter mixture and combine well.
  4. Add the milk, sour cream, vanilla extract and almond extract. Mix thoroughly - the batter will be relatively thick. Fold in the cherries, then divide the batter between the muffin cups. Each cup should be close to full.
  5. Combine the almonds and sugar (and cinnamon if desired) in a small bowl. Sprinkle some over each muffin.
  6. Bake for about 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then gently twist each muffin to remove and transfer them to a wire rack to cool completely.
Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.

  1. Pre-heat the oven to 180°C and pop your paper cases into the muffin tin.
  2. Put the butter, sugar, eggs, flour, almond essence and ground almonds into the food processor and blend for 2 minutes until smooth and creamy.
  3. Chop the cherries and stir into the mix.
  4. Spoon the mixture equally between the 12 paper cases.
  5. Sprinkle on the flaked almonds
  6. Bake in the centre of the oven for 2o minutes until risen, golden and firm to the touch.
  7. Taste one hot straight from the oven with a well earnt cup of coffee.
  8. When cooled place on a pretty cake stand and eat another as there&rsquos sure to be too many to fit on.
  9. Look carefully at your masterful display and eat that one that&rsquos a bit wonky looking, you wouldn&rsquot want someone else to have to have that one would you?
  10. Cherries are a fruit right? So another cake would count as one of your five a day surely. So sit down again with another cuppa and enjoy your fruity fix relaxing in the knowledge that it is good for you.
  11. Now think about all those almonds. Have you had your protein today? No, I didn&rsquot think so! You owe it to yourself to tuck into another.
  12. Now quite a lot of time has passed and people will be coming home soon and want to share them. It is your duty to check that they are still fresh and tasty. Savour another, making sure they are as delicious as you remember.
  13. They are still wonderful so have a cake to celebrate being such a fantastic baker.
  14. Put your remaining 5 cakes on a smaller plate ready for sharing with anyone that&rsquos quick enough.

I&rsquod love to hear how the magic

worked for you!

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SIEVE flour, sugar, baking powder, salt and cinnamon together in a bowl, then add most of the almonds, leaving some to sprinkle on later.

MELT the butter gently in the microwave and beat in the egg.

COMBINE wet and dry ingredients and stir to bring together.

ADD drained cherries and mix, taking care not to break them up too much.

LAY out 12 paper muffin cases on a baking tray and dollop a heaped tbsp of mix into each.

SPRINKLE with demerara sugar and a few flaked almonds and bake for 20 minutes until risen and starting to crack.

ENJOY fresh, straight from the oven or even better as a mid-morning snack the day after.

Whole Intact Grains

The amazing thing about whole intact grains like oat groats is that they help you feel fuller longer. Steel-cut oats are a good choice for breakfast if you want to feel fuller longer. They just take a little longer to digest and don’t affect your blood sugar as quickly as old-fashioned oats… but I digress. Let’s get to these cherry muffins.

Of course, these muffins have no oil but oil-free muffins present a bit of a challenge…how to keep them moist.

I might suggest that we view oil-free baked goods in a different light and that is while providing a sweet plant-based treat, they are also helping us reach our health goals.

So shift your mindset and be open… These don’t feel greasy in your hand, they don’t leave an oily taste in your mouth and they have enough fruit to help with moisture. Oh, and they also have 2 tablespoons of almond butter.

Sourdough Cherry Almond Muffins

Published: May 31, 2021 · Modified: May 31, 2021 ·by Swathi .

Delicious sourdough cherry almond muffins made with fresh sweet cherries, almonds, and almond milk makes an excellent breakfast dish.

Cherries are one of the stone fruits that is available during summer. There are many kinds of sweet cherries like Bing, Rainier, sweetheart that you can eat raw.

If you try this recipe, please tag me @nidhinikhil at Instagram and @zestysouthindiankitchen at Facebook.

I made these muffins as a part of #Muffinmonday.

      from Jolene’s Recipe Journal from Food Lust People Love from Making Miracles from Magical Ingredients from Zesty South Indian Kitchen from A Day in the Life on the Farm

    Grain-Free Cherry Almond Muffins

    These delicious protein-packed muffins melt in your mouth. The tart cherries go perfectly with the almond cake. The best part is that these moist muffins are gluten-free, grain-free, and dairy-free!

    If you are not dairy intolerant, you can substitute the coconut oil for butter.
    These muffins are wetter than the average muffins, since they don’t have flour in them. But who is going to complain about a moist muffin?


    • ½ cups Coconut Flour
    • 2 cups Blanched Almond Flour
    • 3 Eggs
    • 1 Banana, Mashed
    • ¼ cups Coconut Sugar
    • 1 teaspoon White Vinegar
    • ¼ teaspoons Salt
    • 1 teaspoon Baking Soda
    • 2 Tablespoons Coconut Oil (refined)
    • 1 cup Frozen Whole (pitted) Cherries


    Preheat oven to 350ºF. Line muffin tin with cupcake liners.

    Blend flours and eggs in a mixer on medium speed. Mash banana and add to the flour-egg mixture. Add sugar, vinegar, salt, baking soda, and coconut oil. Mix on medium speed. Stir in cherries.

    Almond and cherry muffins recipe - Recipes

    This may seem a bit off topic, but I have a massive obsession with Pinterest. Holly, a friend of mine sent me an invite a few weeks ago, since she knew I would love it, and she couldn’t have been more right. Basically, as you come across images on the web, you can virtually “pin it” onto your different boards on Pinterest. The appeal is that not only does it act like virtual inspiration boards, but it also works as a way to remember and store links to projects, recipes and other fun things you want to try out. I like that I can access my pins and boards from any computer or device. I have been coming across some super fun images for inspiration and a ton of exciting and easy to do DIY projects for both work and for fun. Not that I don’t already have enough to do, but I love a good crafty project, especially once the weather cools down. You can also see other people’s boards and you can repin their items into your boards. It is so addicting.

    This recipe is one that caught my eye on my daily internet travels a week or so ago, but when I had come across it, I didn’t have the time to make it, but I really wanted to remember it. Rather than print the recipe out, waste paper and have it get lost in a sea of papers in my office, I “pinned it” to my recipe related board on Pinterest. A few days later I hit the farmers market, grabbed some cherries and was ready to get baking.

    These muffins were bursting with flavor and were so easy to make. I have fallen in love with almond flour, it is so easy to bake with, you don’t need to add tons of other flours or any gums, and on top of it, it has a lovely nutty taste. The other bonus is that almond flour is protein packed and low in sugar. I love by keeping the cherries in halves you get a big burst of tart, sweet flavor in every bite.

    If you are on Pinterest you can follow my boards here. If you are looking for an invite, post your email address and I will send you an invite.

    Cherry Almond Flour Muffins
    makes 6 large muffins

    2 cups blanched almond flour*
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    2 local farm fresh large brown eggs
    1/4 cup honey (or maple syrup)
    1/4 cup grape seed oil (or olive oil)
    2 teaspoons vanilla extract
    1 cup fresh sweet cherries, pitted and halved

    Preheat oven to 350˚F. Line a muffin tin with paper liners.

    in a medium bowl, whisk together the almond flour, baking soda, and salt.
    In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
    Add the dry mixture to the wet, stirring until combined. Carefully fold in the cherries.

    Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

    I find storing muffins covered tightly in the refrigerator or freezer to be the best, especially in the heat of summer. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.

    * Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.

    Did you make this recipe - or any others from the TY archives ? I get crazy excited when you guys make my recipes & I always love to see how they turn out!

    Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

    Recipe: Cherry almond muffins

    Frozen cherries will do for these simple muffins, which are great for weekend breakfasts and lunch box treats.

    Cherry Almond Muffins

    1¾ cups all-purpose flour
    2 teaspoons baking powder
    ¼ teaspoon baking soda
    ¾ cup granulated sugar
    ¼ teaspoon salt
    1 large egg, slightly beaten
    1 cup yogurt
    ⅓ cup canola oil
    ½ teaspoon vanilla extract
    1 teaspoon almond extract
    1½ cups cherries, halved and pitted (these can be frozen)

    Preheat your oven to 425 degrees and prepare a 12-cup muffin tin by either spraying some nonstick spray in the cups or lining them with baking cups.

    In a bowl, combine all of the dry ingredients - flour, baking powder, baking soda, salt and sugar.

    In another bowl, mix together the wet ingredients - the yogurt, oil, vanilla and almond extract.

    Pour the wet ingredients into the dry ingredients and mix so that it's just combined.

    With a spatula, fold in the cherries - fresh or frozen.

    Then, evenly pour the batter into the muffin cups. Bake for 3 minutes at 425 degrees. Then reduce the oven temperature to 375 degrees.

    Regular size muffins should be ready in 12 to 17 minutes total - when a toothpick inserted into the center comes out clean.

    Watch the video: How to Make The Best Blueberry Muffins Ever! The Stay At Home Chef


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