Cherry Almond Muffins


Cherry Almond Muffins
These are yet another version of the Lemon Blueberry muffins I’ve been making lately. I love using the dried cherries in my Mom’s Scone recipe and thought they would be perfect in a muffin. I replaced the lemon with a little almond extract and added some sliced almonds to the topping. These muffins were delicious! The topping is nice and crunchy and a perfect balance to the moist almond interior with chewy, tart cherries. Make sure to “plump” the dried cherries in a little hot water for 10 minutes and drain before using.

Cherry Almond Muffins

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Cherry Almond Muffins

  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8 1x


The topping is nice and crunchy and a perfect balance to the moist almond interior with chewy, tart cherries.


  • 11/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • Grated lemon rind of 1/2 lemon
  • 1 c. or one 6 oz. pkg. dried cherries (that have already been soaked in hot water for 10 min. and drained)
  • 1/3 c. vegetable oil
  • 1 egg
  • 1/3 c., plus 1 Tbsp milk
  • 1/2 tsp. almond extract
  • 1/2 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 1/4 c. butter, room temp
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. almond extract
  • 1/2 c. sliced almonds


  1. Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
  2. Grate the rind from 1/2 lemon. Combine flour, sugar, salt, lemon rind, baking powder and dried cherries in a medium bowl.
  3. In another bowl, combine vegetable oil, egg, almond extract and milk, and mix with a fork. Pour into the flour mixture and mix well.
  4. Fill muffin cups to the top.
  5. To make crumb topping, mix together sugar, flour, butter, cinnamon, almond extract and sliced almonds. Mix with fork and sprinkle over muffins before baking.
  6. Bake for 20 to 25 minutes, or until a cake tester comes out clean.


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