MuffinsamericanEasy

Canned Cherry Almond Muffins

Name: Canned Cherry Almond Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: american
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) table salt; 1 cup (200 g) granulated sugar; ⅓ cup (75 g) unsalted butter, melted and slightly cooled; ¼ cup (60 ml) neutral vegetable oil (canola or light olive oil); 2 large eggs, at room temperature; ⅔ cup (160 ml) whole milk, at room temperature; ¾ tsp (3¾ ml) almond extract; 15 oz (425 g) canned tart cherries in light syrup, drained, drained and dried on paper towels, divided in half; ½ cup (55 g) sliced almonds (optional)

From the MyKitchenBank Kitchen

Tender, cake-like muffins studded with tart canned cherries and perfumed with almond extract. The cherries release their juice into the batter as it bakes, creating pockets of flavor and a slightly moist crumb. Perfect for breakfast or a simple snack, and made even easier by using pantry staples.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease it lightly.
Drain the canned cherries in a fine-mesh sieve for at least 5 minutes to remove excess liquid (reserve 2 tablespoons of the juice).

1
Mix dry ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Set aside.
+ Show details− Hide details
Ready when: Mixture is even and no lumps are visible
Tip: Whisk the dry ingredients well to distribute the baking powder evenly, which ensures level rise across all muffins.
2
Combine wet ingredients
- In a large bowl, whisk together the melted butter, oil, sugar, eggs, milk, reserved cherry juice, and almond extract until smooth and well combined.
+ Show details− Hide details
Ready when: Mixture is pale and emulsified with no visible streaks of egg
Tip: Room-temperature eggs and milk blend more smoothly and create a more uniform batter than cold ingredients.
3
Fold in dry ingredients
- Add the dry ingredient mixture to the wet ingredients.
- Using a spatula or wooden spoon, fold gently until just combined.
- The batter should look slightly lumpy; do not overmix.
+ Show details− Hide details
Ready when: No dry flour streaks are visible, but the batter is not completely smooth
Tip: Overmixing the batter develops gluten and produces tough, dense muffins. Stop folding as soon as the flour disappears.
4
Add cherries to batter
- Gently fold half of the drained cherries into the batter.
- Reserve the remaining half for topping.
+ Show details− Hide details
Ready when: Cherries are evenly distributed throughout the batter
Tip: Folding in only half the cherries keeps the batter from becoming too wet. The reserved cherries on top ensure each muffin gets a burst of fruit flavor.
5
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- An ice cream scoop or ⅓-cup measure works well for even portions.
- Leave about ½ inch of headroom at the top.
+ Show details− Hide details
Ready when: All cups are filled to the same level
Tip: Even fill heights ensure the muffins bake at the same rate and develop consistent texture and browning.
6
Top with cherries and almonds
- Place 1 or 2 of the reserved drained cherries on top of each muffin.
- If using almonds, sprinkle about 1 teaspoon of sliced almonds over each muffin.
+ Show details− Hide details
Ready when: All muffins are topped evenly
Tip: Place toppings on top just before baking so they stay visible and crispy rather than sinking into the batter.
7
Bake muffinsOven 375°F / 190°C
- Place the muffin tin in the preheated 375°F (190°C) oven.
- Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
- The tops should be light golden brown.
+ Show details− Hide details
Ready when: Toothpick test shows a few moist crumbs; tops are light golden; muffins spring back when lightly pressed
Tip: Do not overbake—muffins continue to set slightly as they cool. A few moist crumbs in the toothpick means they will be tender, not dry.
8
Cool in pan and remove
- Let the muffins cool in the pan for 10 minutes.
- This allows them to set slightly so they don't fall apart when removed.
- Turn the muffins out onto a wire rack to cool completely.
+ Show details− Hide details
Ready when: Muffins have stopped steaming and are cool enough to handle
Tip: Cooling in the pan is crucial—trying to remove muffins while too hot will cause them to break apart.

Good to know

Tips

For maximum cherry flavor, do not drain the canned cherries completely. Reserve 2 tablespoons of the syrup and fold it into the wet ingredients along with the cherries—this adds subtle sweetness and moisture.
If your muffin tops browning too quickly while the centers are still cooking, loosely tent the muffin tin with aluminum foil for the last 5–8 minutes of baking.
These muffins have a tender, slightly moist crumb due to the cherry juice. They are best served the day they are baked, while still slightly warm.
For even more almond flavor, add 1/4 teaspoon of almond extract to the dry ingredients and toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes before sprinkling on top.

Storage & reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual muffins in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1–2 hours or reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through.

Substitutions

canned tart cherries in light syrup, drained → fresh or frozen pitted cherries. Use 1.5 cups (210 g) fresh or frozen cherries (no need to drain frozen). Toss frozen cherries lightly in 1 tablespoon of the flour before folding in to prevent them from sinking to the bottom.
almond extract → vanilla extract. Use 1 teaspoon vanilla extract instead of almond extract for a classic muffin flavor. Omit the sliced almonds from the topping if desired.
whole milk, at room temperature → buttermilk or plain yogurt. Use 2/3 cup (160 ml) buttermilk or yogurt. The batter will be slightly thicker; no other changes needed. This adds subtle tang.
sliced almonds → chopped pecans or walnuts. Use the same amount of chopped pecans or walnuts for a different nutty flavor. Avoid using whole nuts, which won't sit securely on top.