Delicious cherry muffins, made with sweet cherries (fresh or frozen) and topped with sliced almonds. A great way to enjoy cherry season!
These delicious cherry muffins are just as lovely with fresh sweet cherries as with frozen cherries, so they can be enjoyed beyond cherry season.
Beyond the halved cherries in the muffins, a few cherries are mashed and stirred into the batter, which spreads the cherry flavour through the muffins.
Ingredients and Substitutions
Cherries – you can use fresh sweet cherries or frozen cherries for these muffins. If using frozen, partially thaw (so you can crush some of them easily). Allow a few extra minutes of baking time if the cherries are still partially frozen.
Sliced Almonds – I love the combination of almonds with cherries, but you can omit them for a nut-free muffin.
- Cream together the room-temperature butter until fluffy and then beat in the eggs one at a time.
- Add the vanilla and mix in.
- Add some of the flour mixture
- Add some of the milk, alternately with the remaining flour.
- Add the crushed cherries.
- Fold in the crushed cherries.
- Fold in the halved cherries.
- Grab a scoop to add the batter to the muffin tin.
- Divide the batter between 10-12 muffin cups, sprinkle with sugar and scatter some sliced almonds on top. Bake!
Be sure to take the eggs out of the refrigerator along with the butter, so they both come to room temperature before starting to mix the batter.
You can use paper muffin liners or just spray the muffin cups well with baking spray, as they release pretty well from the pan.
Storing and Freezing
Store the baked muffins uncovered or loosely covered with plastic wrap, so they don’t become overly moist as they sit.
For longer storage, freeze these muffins for 2-3 months.
Get the Recipe: Cherry Muffins
- 1/2 cup butter, at room temperature
- 1 cup white granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, spooned and levelled
- 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
- 2 teaspoons baking powder
- 1/2 cup milk, or buttermilk
- 2 cups fresh or frozen sweet cherries, pitted and halved (partially thawed if frozen)
- 3 teaspoons white granulated sugar
- Sliced Almonds
- Preheat the oven to 375F (regular bake setting/not fan assisted)
- Cream the butter and 1 cup of white sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Add vanilla and mix in.
- In a medium bowl, whisk together the flour, salt and baking powder. Add to the butter mixture alternately with the milk, mixing until combined.
- In a small bowl, crush 1/2 cup of the cherries with a fork (stand back as this can be messy :) Fold the crushed cherries into the batter, then fold in the remaining halved cherries.
- Line a 12 cup standard muffin tin with cupcake liners or spray with baking spray. Scoop or spoon the batter into the prepared muffin cups (will make 10-12, depending on how full you fill the cups). Sprinkle the 3 teaspoons sugar over the tops of the muffins and scatter some sliced almonds on top. Bake muffins at 375F for about 25-30 minutes, or until they test clean with tested in the centre of the muffin with a cake tester.
- Allow to cool in the tin for 5-10 minutes, then remove muffins to a wire rack to cool at least 30 minutes. Store, uncovered (or very loosely covered) or the muffins will be too moist the second day. Muffins will also freeze well for 2-3 months.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!