MuffinsItalianEasy

Cherry Amaretto Muffins

Name: Cherry Amaretto Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; ¾ cup (150 g) granulated sugar; 2 tsp (8 g) baking powder; ¼ tsp (1½ g) table salt; ½ tsp (2½ ml) almond extract (optional); ½ cup (113 g) unsalted butter, softened, softened to room temperature; 2 large eggs, at room temperature; ¾ cup (180 ml) whole milk; 3 tbsp (45 ml) amaretto liqueur; 1 cup (150 g) fresh cherries, sweet or sour, pitted and halved

From the MyKitchenBank Kitchen

Tender, golden muffins bursting with fresh cherries and infused with the warm, nutty flavor of amaretto liqueur and almond extract. Perfect for breakfast or a sweet afternoon treat. These muffins stay moist for days and are simple enough for any home baker.

Prep: 15 min
Cook: 22 min
Wait: 15 min
Total: 52 min
Makes: 12 muffins

Save to My Kitchen Jump to recipe

Steps

Before you start

Pit and halve fresh cherries (do this 30 minutes to 1 hour before mixing)
Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray
Bring eggs to room temperature for better emulsification

1
Preheat and prepareOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick cooking spray.
- Make sure all ingredients are at room temperature, especially the eggs and butter.
+ Show details− Hide details
Tip: Using paper liners makes cleanup easier and helps muffins bake evenly
2
Whisk dry ingredients
- In a medium mixing bowl, combine the flour, sugar, baking powder, salt, and almond extract (if using).
- Whisk together until evenly mixed and no lumps remain.
- Set aside.
+ Show details− Hide details
Ready when: Uniform color and no visible lumps
Tip: Whisking ensures the baking powder is evenly distributed for consistent rise
3
Mix wet ingredients
- In a large mixing bowl, whisk together the softened butter, room-temperature eggs, milk, and amaretto liqueur until smooth and fully combined.
- The mixture should be creamy and homogeneous.
- This takes about 1-2 minutes of steady whisking.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and no streaks of butter remain
Tip: Room-temperature eggs and softened butter emulsify better, creating a more tender crumb
4
Combine wet and dry
- Pour the dry ingredients into the wet ingredients.
- Using a rubber spatula or wooden spoon, fold gently until just combined.
- Stop as soon as you no longer see dry flour streaks—do not overmix.
- The batter should look slightly lumpy and rough, which is exactly what you want.
+ Show details− Hide details
Ready when: No white streaks of flour visible; batter is thick and lumpy
Tip: Overmixing activates gluten and creates tough, dense muffins. A lumpy batter means tender muffins
5
Fold in cherries
- Gently fold the halved cherries into the batter using your spatula.
- Make sure they are distributed evenly throughout.
- Be gentle to avoid crushing the cherries.
+ Show details− Hide details
Ready when: Cherries are evenly scattered throughout the batter
Tip: Pat cherries dry with a paper towel before folding in to prevent excess moisture
6
Fill muffin cups
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- A standard muffin scoop (about 2 ounces) works perfectly for this.
- Leave a little room at the top so the muffins can rise without overflow.
+ Show details− Hide details
Ready when: All 12 cups are filled evenly
Tip: Using a muffin scoop ensures consistent-sized muffins that bake evenly
7
Bake until goldenOven 375°F / 190°C
- Place the muffin tin in the preheated 375°F (190°C) oven and bake for 20-22 minutes.
- The muffins are done when the tops are golden brown and a toothpick or cake tester inserted into the center of one muffin (avoiding a cherry) comes out clean or with just a few moist crumbs clinging to it.
+ Show details− Hide details
Ready when: Golden brown tops; toothpick inserted into center comes out clean or with a few moist crumbs
Tip: If the tops brown too quickly before the centers are done, loosely cover with foil for the last 5-7 minutes
8
Cool in pan then on rack
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- This allows them to set enough to release cleanly.
- Then turn the muffins out onto a wire rack to cool completely, about 10 minutes.
- They're best enjoyed slightly warm or at room temperature.
+ Show details− Hide details
Ready when: Muffins are cool enough to handle and have set
Tip: Leaving them in the pan for 5 minutes prevents them from breaking apart, but don't leave them too long or they may stick

Good to know

Tips

For a more pronounced amaretto flavor, increase the almond extract to ¾ tsp total
Pit cherries completely and halve them to prevent biting into a cherry pit—use a cherry pitter tool for efficiency
If using frozen cherries, thaw them completely and drain any excess liquid on paper towels before folding in
Optional: Make a simple glaze by whisking together 1 cup powdered sugar, 2 tbsp milk, and ¼ tsp almond extract; drizzle over cooled muffins for extra sweetness and shine

Make ahead

The muffin batter can be prepared up to 2 hours ahead and kept covered in the refrigerator; add an extra 2-3 minutes to baking time. Alternatively, baked muffins can be made up to 1 day ahead and stored in an airtight container at room temperature.

Storage & reheating

Room temperature: Store in an airtight container for up to 3 days. Refrigerator: Store in an airtight container for up to 5 days; reheat gently in a 300°F oven for 5-8 minutes. Freezer: Freeze in a freezer bag for up to 2 months; thaw at room temperature for 1 hour or reheat in a 300°F oven for 10-12 minutes.

Substitutions

fresh cherries, sweet or sour → Frozen cherries (thawed and drained) or dried cherries (use ¾ cup; no need to thaw). Frozen cherries work well if fresh are unavailable; drain excess liquid to prevent a wet batter. Dried cherries add a more concentrated flavor and require less moisture adjustment.
amaretto liqueur → 2 tbsp whole milk plus ½ tsp additional almond extract (total 1 tsp almond extract). Omit the liqueur entirely if alcohol is not desired; the almond extract still provides the signature flavor.
whole milk → Buttermilk or 2% milk. Buttermilk adds slight tang and tenderness; if using buttermilk, reduce baking powder to 1½ tsp and add ¼ tsp baking soda for proper rise.
all-purpose flour → Cake flour (use same amount by volume). Cake flour creates a more delicate, tender crumb if you prefer an even lighter muffin.