Tart Cherry Almond Muffins
Tender, moist muffins studded with bright tart cherries and topped with sliced almonds. The almond extract and optional lemon zest enhance the cherry flavor while creating a simple, sophisticated breakfast treat that tastes bakery-quality.
Steps
Before you start
- Preheat oven to 350°F (175°C)
- Bring eggs and yogurt to room temperature (they mix in more smoothly)
- Line a 12-cup muffin tin with paper liners or grease with cooking spray
Line muffin tin
- If not already done, line the 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
- Set aside near your preheated oven.
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Tip: Paper liners prevent sticking and make cleanup nearly effortless
Combine dry ingredients
- In a medium bowl, whisk together 2.0625 cups (260g) all-purpose flour, 2 teaspoons (10g) baking powder, 1/4 teaspoon (1g) baking soda, 1/4 teaspoon (1.5g) salt, and the lemon zest if using.
- Whisk until evenly combined and no lumps of baking soda remain.
- Set aside.
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Ready when: dry ingredients are uniform with no streaks or lumps
Tip: Whisking the dry ingredients aerates them and ensures even distribution of baking powder and soda
Cream butter and sugar
- In a large bowl, beat 1/2 cup (115g) softened unsalted butter and 3/4 cup (150g) granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until the mixture is pale, fluffy, and resembles damp sand.
- Scrape down the bowl as needed.
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Ready when: mixture is light in color and distinctly fluffy
Tip: Soft butter at room temperature creams in 2–3 minutes; cold butter takes longer and may not incorporate fully, resulting in a denser muffin
Beat in eggs and extracts
- Add 2 large room-temperature eggs one at a time, beating well for about 30 seconds after each addition until the egg is fully incorporated and no streaks remain.
- Pour in 1 teaspoon (5ml) vanilla extract and 1/2 teaspoon (2.5ml) almond extract, and stir until just combined.
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Ready when: mixture is smooth, pale, and no streaks of egg white are visible
Tip: Room-temperature eggs blend smoothly into the batter; cold eggs may cause the mixture to look curdled, though the muffins will still bake properly
Alternate wet and dry
- Add about one-third of the flour mixture to the batter and fold gently with a spatula until you see no dry flour.
- Add about half of the 1/2 cup (120ml) room-temperature plain yogurt and fold until just combined.
- Repeat with another third of the flour mixture, then the remaining yogurt, then the final third of flour.
- Stop folding as soon as you don't see streaks of dry flour; the batter will be thick and slightly lumpy, which is correct.
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Ready when: no visible dry flour remains and batter looks slightly lumpy
Tip: Overmixing at this stage develops gluten and creates tough, dense muffins; stop mixing as soon as the dry ingredients disappear
Fold in cherries and almonds
- Toss 1.5 cups (200g) pitted fresh or thawed tart cherries with 1 tablespoon (8g) of flour (from your flour amount) to coat lightly and prevent them from sinking.
- Gently fold the floured cherries and 1/2 cup (55g) sliced almonds into the batter just until evenly distributed.
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Ready when: cherries and almonds are scattered evenly throughout the batter
Tip: Coating the cherries in flour prevents them from sinking to the bottom of the muffins during baking
Fill muffin cups
- Using an ice cream scoop, small ladle, or spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- If you have empty cups in your tin, fill them halfway with water to ensure even heat distribution and prevent the tin from warping.
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Tip: An ice cream scoop gives the most uniform portions; water in empty cups ensures even baking temperatures around the tin
Bake muffinsOven 350°F / 175°C
- Place the muffin tin in the preheated 350°F (175°C) oven on the middle rack.
- Bake for 20–24 minutes, until the tops are golden brown and spring back lightly when you touch them.
- A toothpick inserted into the center of a muffin should come out clean or with just a few moist crumbs clinging to it.
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Ready when: muffin tops are golden brown, spring back when lightly touched, and a toothpick comes out clean or with a few moist crumbs
Tip: Check at 20 minutes to prevent overbaking; these muffins are done when just golden, not dark brown
Cool in pan and serve
- Let the muffins cool in the tin for 5 minutes—they'll set slightly and be less likely to break apart.
- Turn them out onto a wire cooling rack.
- They can be served warm or at room temperature.
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Tip: The 5-minute rest is crucial; serving them straight from the oven may cause them to crumble, but they're still delicious warm
Good to know
Tips
- Don't skip the 5-minute cooling in the pan—it gives the muffins just enough time to set so they unmold without falling apart
- If you don't have room-temperature eggs and yogurt on hand, let them sit on the counter while you prep the dry ingredients; they'll warm up in the time it takes to measure and whisk
- For the prettiest muffins, gently press a few extra almond slices into the top of each muffin cup before baking
- These muffins are best served the day they're baked, but they taste good warmed briefly in the oven even after 2–3 days of storage
Make ahead
Muffin batter can be mixed and refrigerated in an airtight container for up to 24 hours before baking; bake directly from the cold batter (add 2–3 minutes to bake time). Alternatively, bake the muffins, cool completely, and freeze them for up to 3 months, then thaw at room temperature or warm in a 325°F oven for 10 minutes before serving.
Storage & reheating
Room temperature: Store in an airtight container for up to 2 days. Refrigerator: Keep covered for up to 5 days; warm gently before serving if desired. Freezer: Wrap each muffin individually in plastic wrap and place in a freezer bag for up to 3 months; thaw at room temperature or reheat in a 325°F oven for 10 minutes.
Substitutions
- fresh or frozen tart cherries → fresh or frozen blueberries, raspberries, or blackberries. Use the same quantity. If using frozen berries, thaw and drain well to avoid excess moisture in the batter
- almond extract → an additional 1/2 teaspoon vanilla extract. Use 1.5 teaspoons vanilla extract total instead of 1 teaspoon vanilla plus 0.5 teaspoon almond; the cherry flavor will still shine but without the almond note
- sliced almonds → chopped pecans, walnuts, or hazelnuts. Use the same quantity; toast lightly first for deeper flavor if desired
- plain Greek yogurt or sour cream → sour cream or buttermilk. Use the same quantity (1/2 cup); both add tang and moisture
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