Easy Cherry Muffins with Almond Extract
Cherry muffins are easy to make from scratch with fresh cherries (or frozen cherries). A touch of almond extract makes for an amazing flavor!
It’s that time of year when cherries are in season! This summertime fruit adds the perfect balance of tart and sweet to these fresh cherry muffins. Bake these after you visit the farmer’s market so the ingredients are fresh. You won’t believe how easy the recipe is! The muffins make the perfect snack or addition to your breakfast!
Why this recipe works
You can use fresh or frozen cherries in this recipe (just remember to discard the juices). A touch of almond extract adds a unique flavor that complements cherries well. If you want, you can halve this recipe for a small batch of muffins!
Ingredient notes
- Fresh cherries will always provide more flavor and better texture for baking. However, frozen cherries may still be used in a pinch. Either way, be sure to remove the pits and chop the cherries. Thaw frozen cherries and discard the juices.
- Sour cream makes muffins moist and rich. A substitute is Greek yogurt.
- Milk: any kind will work in this recipe (dairy-free included).
- Almond extract adds a flavor that complements cherries (I use it in my cherry clafoutis too), but if you don’t like it then vanilla extract may be used as a substitute.
Recipe variations
If you like chocolate cherry muffins, you can add 1 1/2 cups chocolate chips to this recipe. Stir them in when adding the cherries. You can also add a crumble topping to these muffins. You can use the crumble topping recipe from my apple crumble muffins. For small batch muffins, simply cut this recipe in half!
How to make cherry muffins
- Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
- Whisk the dry ingredients together in a large bowl and set aside.
- Mix the wet ingredients in a separate bowl until well combined.
- Combine the wet and dry ingredients and mix just until combined (avoid over mixing). Stir in the cherries by hand.
- Transfer batter to prepared muffin tin and sprinkle sugar on top.
- Bake at 400° F for 20 to 22 minutes. Allow muffins to cool in the pan for 5 minutes before serving.
Frequently Asked Questions
The batter may have been over mixed, which causes dense muffins, or the oven was not hot enough. Be sure to let your oven fully preheat (I like to wait 5 minutes after it beeps) and use an oven thermometer to guarantee the correct temperature.
Muffins are often dry if they are baked too long or if the ingredients are not measured properly. Use a kitchen scale to ensure proper measurements. If you don’t own a kitchen scale, fluff up your flour with a fork and spoon it into a measuring cup. Level off the flour with a knife (never pack down flour into a cup). Another culprit could be climate. If you are baking in a dry climate or at high altitude, you’ll likely need to add more milk to muffins.
Muffins will keep best when stored in an airtight container at room temperature. Make sure the muffins are completely cooled before storing and place parchment paper between layers if necessary. Muffins will keep for up to 5 days.
Yes, let the muffins cool completely, then place them in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 1 month. Defrost in the refrigerator before serving at room temperature or reheating in a toaster oven.
Related recipes
Muffins are so easy to make. My basic muffin recipe is what I typically use as a starting point for my muffins then adapt the mix-ins and flavors to the season! In the summer I love using fresh strawberries in my strawberry muffin recipe, but when the holidays roll around I opt for cranberry orange muffins that are tart and zesty!
If you’re looking for more cherry recipes, I recommend trying my cherry scones with orange zest. I also love my authentic black forest cake featuring kirsch and whipped cream as well as this cherry cream cheese pie.
Easy cherry muffins will soon become one of your favorite recipes this summer. The muffins are so soft and moist, and the cherries pair well with the subtle almond extract flavor. I like bringing these to picnics or sharing them with neighbors.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Easy Cherry Muffins
Ingredients
- 3 cups (375 g) all purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream or plain yogurt, room temperature
- ½ teaspoon almond extract, or vanilla if preferred
- 2 cups (300 g) fresh cherries, pitted, coarsely chopped and drained
Instructions
- Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the dry ingredients–flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
- Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over mixing). Stir in chopped cherries with a rubber spatula or spoon.
- Transfer batter to prepared muffin tin filling each cup about 3/4 way – almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
- Bake at 400° F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before removing from the pan to cool completely. Repeat with remaining batter to yield 18 muffins.
32 Comments on “Easy Cherry Muffins with Almond Extract”
Hi Haley…could sweetened dried cherries be used? I have some on hand because I put them in my granola. I’ve the ingredients to make these delicious sounding muffins, almond extract included but only the dried cherries. Thoughts?
I just made these and wow! I used cherries I had frozen after getting a bunch on sale over the summer. The almond extract really gives it the extra oomph! I’m bookmarking the recipe, as I have more frozen cherries and I’m sure I’ll be making these again!
Hi Haley. I made these muffins last night. Very delicious. Unfortunately for me using 400° for my oven burned a lot of the muffins on the bottom. 🙁 Next time I will use 350°.
Can I use biscuit mix and sugar for the dry ingredients?
Hi Jeany – I have not tried this and don’t know the mix you are using. If there is a recipe on the biscuit mix box for muffins, you can use that recipe and mix in cherries and almond extract.
Very good recipe! These weren’t too sweet at all & kids approved. I used frozen dark cherries since that’s what I had on hand. I didn’t really have any coarse sugar so I just used some white shimmer decorator sugar, usually used for decorating cupcakes or cakes, but worked just as well with these. The color & presentation wasn’t as pretty as here but the taste was there!! Definitely a keeper.
Great recipe, ingredients, and directions for making these muffins.
I love the options for substituting and the simplicity for a fool-proof recipe.xo
I used whole wheat pastry flour with roasted almonds + pistachios and zested a lemon. This recipe makes enough for about 20 muffins with jumbo liners. I always use the foil ones and spray them just in case. 400 degrees is fine, but the bake time needs to be increased. This is a great recipe! 2 cups of chopped, pitted cherries is equivalent to 16 oz if you’re buying them from a store.
Perfect! I substituted coconut sugar, added a little more almond extract, and sprinkled in some dark chocolate chips. What a great combination! They were a hit. 🥳
How can I adjust the temp and time to make jumbo muffins?
Decrease by 25 degrees and increase baking time to 25 minutes.
Love the recipe…. They rose so high!
I made half cherry and half blueberries.
I used one full tsp almond x and it worked.
I don’t stir the fruit in… it’s tidy looking
to put half batter fruit and repeat.
This is a great recipe!
The best recipe for. muffins…
The best recipe for. muffins…resubmitted cause I didn’t give a rating first time
mine turned out like biscuits. I hand mixed them with a fork soooo… tastes like a biscuit too. sorry, dont know what happened but, wont be doing these again. A waste of ingredients
Turned out perfect. Followed the recipe to a tee. I did add an almond strusel to half the batch and it was a loveoy addition. Highly recommend this recipe
Anxious to try these. Can they be made as mini muffins?
Hi Lynn – Absolutely! Decrease baking time to 8 to 10 minutes.
I used fresh cherries and added walnuts. Very Good and easy.
We needed to use our cherries! I substituted a mix of coconut and maple sugars and used less than the recipe called for. Then sprinkled some healthy chocolate chips on top. Definitely a hit with my family! Thank you!
Can I use gluten free flour for these delicious muffins?
These turned out beautifully with a nice bouncy rise!
These are great! Especially with the chocolate chips
I am new to baking and these muffins turned out perfect! I even used frozen cherries. Very easy to make. I don’t think I’ll be able to eat a store bought muffin ever again.
Hi Haley. Recipe states 18 muffins but you use 12 hole tray and no mention of second batch. Should it be 12 muffins from the batter? Looking forward to response. They do look utterly delicious. Thank you. 😋👩🏻🍳
Hi Deborah – There’s enough batter to make 18 muffins. I updated the recipe card to remind readers to use the rest of the batter to bake the remaining muffins. Thank you for pointing this out!
Hi, Haley, quick question—how should I adjust for high altitude (aka, Denver)? Thanks!
Hi Nancy! Use King Arthur All-Purpose Flour (it has a higher protein content). Then make these measurement changes: reduce granulated sugar by 2 tablespoons, reduce baking powder by 1 teaspoon, add 1 Tablespoon milk. Baking temperature and time remain the same, but may vary slightly depending on the exact altitude.
Can I use sour cherries?
Absolutely!
I made miniature loaves instead of muffins, used drained canned black cherries & my husband & daughter loved them! I only used 3/4 c sugar due to the sweetness of the canned cherries. They are delish! Oh, I added finely chopped pecans because they’re delish too♥️