Bakery-Style Cherry Almond Muffins With Glaze

Quick Recipe Version (TL;DR)

• Yield: 12 standard muffins
• Prep Time: 20 minutes
• Cook Time: 19 minutes
• Total Time: 59 minutes

Quick Ingredients

• 1 1/2 cups fresh or frozen pitted cherries, chopped, plus 1 tablespoon all-purpose flour for tossing
• 2 cups all-purpose flour, 1/2 cup blanched almond flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and cooled; 3/4 cup granulated sugar; 2 large eggs
• 3/4 cup plain whole-milk Greek yogurt, 1/4 cup whole milk, 1 teaspoon almond extract, and 1 teaspoon vanilla extract
• 1/3 cup sliced almonds and 1 tablespoon turbinado sugar for topping
• Optional light glaze: 3/4 cup powdered sugar, 1 tablespoon whole milk, 1/8 teaspoon almond extract, and a pinch of fine sea salt

Do This

• 1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
• 2. Pat the chopped cherries dry, then toss them with 1 tablespoon flour.
• 3. Whisk the all-purpose flour, almond flour, baking powder, and salt in a large bowl.
• 4. Whisk the melted butter, sugar, eggs, yogurt, milk, almond extract, and vanilla in a separate bowl.
• 5. Fold the wet ingredients into the dry ingredients, then gently fold in the cherries. Rest the batter for 5 minutes.
• 6. Divide the batter among the muffin cups, filling each nearly to the top. Sprinkle with sliced almonds and turbinado sugar.
• 7. Bake for 19 minutes, cool for 20 minutes, then drizzle with the optional almond glaze if desired.

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Why You’ll Love This Recipe

• Bakery-style texture: Greek yogurt and almond flour make the muffins tender, plush, and moist without being heavy.
• Big cherry-almond flavor: Juicy cherries, almond extract, and sliced almonds give every bite a classic sweet-tart, nutty finish.
• Fresh or frozen cherries work: You can make these year-round with fresh summer cherries or frozen cherries straight from the freezer.
• Perfect with coffee: The muffins are sweet but not overly sugary, making them ideal for breakfast, brunch, or an afternoon coffee break.

Grocery List

• Produce: Fresh sweet cherries, or frozen pitted cherries if fresh are not in season.
• Dairy: Unsalted butter, large eggs, plain whole-milk Greek yogurt, and whole milk.
• Pantry: All-purpose flour, blanched almond flour, granulated sugar, baking powder, fine sea salt, almond extract, vanilla extract, sliced almonds, turbinado sugar, powdered sugar for the optional glaze.

Full Ingredients

For the Cherry Almond Muffins

• 1 1/2 cups fresh sweet cherries, pitted and chopped into 1/2-inch pieces, or 1 1/2 cups frozen pitted cherries, kept frozen and chopped if large
• 1 tablespoon all-purpose flour, for tossing with the cherries
• 2 cups all-purpose flour
• 1/2 cup blanched almond flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and cooled for 5 minutes
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup plain whole-milk Greek yogurt, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 teaspoon pure almond extract
• 1 teaspoon vanilla extract

For the Bakery-Style Topping

• 1/3 cup sliced almonds
• 1 tablespoon turbinado sugar or sparkling sugar

Optional Light Almond Glaze

• 3/4 cup powdered sugar, sifted if lumpy
• 1 tablespoon whole milk, plus 1 teaspoon more only if needed
• 1/8 teaspoon pure almond extract
• Pinch of fine sea salt

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Preheat the oven to 375°F with a rack in the center position. Line a standard 12-cup muffin pan with paper liners, or grease the cups well with butter or nonstick baking spray. For the most even batter, set the eggs, Greek yogurt, and milk on the counter about 30 minutes before mixing so they are closer to room temperature.

Step 2: Chop and flour the cherries

If using fresh cherries, pit them and chop them into 1/2-inch pieces. If using frozen cherries, keep them frozen until you are ready to mix the batter; chop any large cherries while they are still firm. Pat the cherries very dry with paper towels, then toss them with 1 tablespoon all-purpose flour. This light coating helps keep the cherries suspended in the muffins instead of sinking to the bottom.

Step 3: Whisk the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup blanched almond flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt for about 30 seconds. Break up any small clumps of almond flour with your fingers or the whisk so the muffins bake up evenly tender.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the melted and slightly cooled butter with the granulated sugar until glossy and well combined, about 30 seconds. Whisk in the eggs one at a time, then add the Greek yogurt, whole milk, almond extract, and vanilla extract. The mixture should look creamy; if it appears slightly curdled because the dairy is cool, that is fine and will smooth out once combined with the dry ingredients.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Use a flexible spatula to fold the batter together just until a few flour streaks remain. Add the floured cherries and fold gently until evenly distributed. The batter will be thick and scoopable. Let it rest for 5 minutes while the baking powder activates and the flour hydrates; this helps create a softer crumb and slightly taller muffin tops.

Step 6: Fill and top the muffins

Divide the batter evenly among the 12 prepared muffin cups, using about 1/3 cup batter per cup. The liners should be filled nearly to the top for a generous bakery-style rise. Sprinkle the tops with 1/3 cup sliced almonds and 1 tablespoon turbinado sugar, dividing both evenly. If you want a prettier finish, press a few visible cherry pieces onto the tops before adding the almonds.

Step 7: Bake until domed and golden

Bake at 375°F for 19 minutes, or until the muffins are lightly golden, the tops spring back when gently pressed, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If you use an instant-read thermometer, the center of a muffin should register 200°F to 205°F. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Step 8: Add the optional light glaze

For the glaze, whisk together 3/4 cup powdered sugar, 1 tablespoon whole milk, 1/8 teaspoon almond extract, and a pinch of fine sea salt until smooth. The glaze should be thick enough to drizzle in ribbons; add 1 teaspoon more milk only if it is too stiff. Let the muffins cool for a total of 20 minutes before drizzling so the glaze sets lightly instead of melting completely into the tops. Serve warm or at room temperature.

Pro Tips

• Use a light hand when mixing: Stop folding as soon as the flour disappears. Overmixing can make muffins tough instead of tender.
• Pat cherries very dry: Extra cherry juice can tint the batter and create gummy pockets, especially when using frozen cherries.
• Fill the cups high: These muffins are designed to fill the liners nearly to the top, which creates a tall, bakery-style dome.
• Do not skip the almond extract: It gives the muffins their signature cherry-almond flavor. Use 1 teaspoon for clear almond flavor without overpowering the cherries.
• Let the batter rest for 5 minutes: This short rest helps hydrate the flour and improves the final muffin texture.

Variations

• Cherry lemon almond muffins: Add 1 teaspoon finely grated lemon zest to the wet ingredients and use lemon juice instead of milk in the glaze.
• Chocolate cherry almond muffins: Fold 1/2 cup mini chocolate chips into the batter along with the cherries for a richer, dessert-like muffin.
• Sour cream version: Replace the Greek yogurt with an equal amount of full-fat sour cream for a slightly tangier, extra-rich crumb.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 2 days, placing a paper towel under and over the muffins to absorb excess moisture. Refrigerate for up to 5 days if your kitchen is warm, though the texture is best at room temperature. To freeze, wrap unglazed muffins individually and freeze for up to 3 months; thaw at room temperature for 1 hour or warm in a 300°F oven for 8 minutes. For make-ahead prep, pit and chop fresh cherries up to 24 hours in advance and refrigerate them in a covered container. You can also whisk the dry ingredients together the night before, but for the best rise, mix the wet and dry ingredients only right before baking.

Nutrition (per serving)

Calories: 280 kcal | Carbs: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Fiber: 2g | Sugar: 17g | Sodium: 220mg | Cholesterol: 54mg