Bakery-Style Cherry Almond Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 muffins
• Prep Time: 20 minutes
• Cook Time: 19 minutes
• Total Time: 49 minutes, including 10 minutes cooling

Quick Ingredients

• 1 3/4 cups all-purpose flour, plus 1 tablespoon for cherries
• 1/2 cup blanched almond flour
• 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled 5 minutes
• 2 large eggs
• 1/2 cup full-fat sour cream
• 1/2 cup whole milk
• 1 1/2 teaspoons almond extract and 1 teaspoon vanilla extract
• 1 1/2 cups pitted sweet cherries, quartered and patted dry
• 1/4 cup sliced almonds and 2 tablespoons turbinado sugar for topping

Do This

• 1. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
• 2. Toss the quartered cherries with 1 tablespoon flour and set aside.
• 3. Whisk all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
• 4. In a large bowl, whisk sugar, melted butter, eggs, sour cream, milk, almond extract, and vanilla until smooth.
• 5. Fold dry ingredients into wet ingredients, then gently fold in the cherries.
• 6. Divide batter among the muffin cups, top with sliced almonds and turbinado sugar, and bake 5 minutes at 425°F, then 14 minutes at 350°F.
• 7. Cool 5 minutes in the pan, then 5 minutes on a rack before serving.

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Why You’ll Love This Recipe

• Bakery-style flavor: Sweet cherries, almond extract, and sliced almonds create that classic cherry-almond pastry profile.
• Tender, delicate crumb: Sour cream, whole milk, melted butter, and a little almond flour keep the muffins soft and refined.
• Beautiful domed tops: A short high-heat bake helps the muffins rise tall, then a lower temperature finishes them gently.
• Simple but elegant: The crunchy almond-sugar topping makes these feel special without adding complicated steps.

Grocery List

• Produce: 1 1/2 cups fresh sweet cherries, about 10 to 12 ounces before pitting
• Dairy: Unsalted butter, large eggs, full-fat sour cream, whole milk
• Pantry: All-purpose flour, blanched almond flour, granulated sugar, baking powder, baking soda, fine sea salt, pure almond extract, vanilla extract, sliced almonds, turbinado sugar

Full Ingredients

For the Cherry Almond Muffins

• 1 3/4 cups (210g) all-purpose flour, spooned and leveled
• 1/2 cup (48g) blanched almond flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup (133g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted and cooled for 5 minutes
• 2 large eggs, room temperature
• 1/2 cup (120g) full-fat sour cream, room temperature
• 1/2 cup (120ml) whole milk, room temperature
• 1 1/2 teaspoons pure almond extract
• 1 teaspoon vanilla extract

For the Cherries

• 1 1/2 cups (225g) fresh sweet cherries, pitted, quartered, and patted dry
• 1 tablespoon (8g) all-purpose flour, for coating the cherries

For the Almond Topping

• 1/4 cup (23g) sliced almonds
• 2 tablespoons (25g) turbinado sugar

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Place a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners. For the prettiest release and clean bakery-style sides, lightly spray the top surface of the muffin pan with nonstick spray so any overflow does not stick.

Step 2: Prep the cherries

Pit the cherries, then cut them into quarters so they distribute evenly through the batter. Pat them very dry with paper towels or a clean kitchen towel. Place the cherries in a small bowl and toss with 1 tablespoon all-purpose flour. This light coating helps keep the fruit suspended in the muffins instead of sinking to the bottom.

Step 3: Whisk the dry ingredients

In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Whisk for about 30 seconds to break up any almond flour clumps and evenly distribute the leavening.

Step 4: Mix the wet ingredients

In a large bowl, whisk 2/3 cup granulated sugar with the melted, slightly cooled butter until glossy, about 45 seconds. Add the eggs one at a time, whisking well after each addition. Whisk in the sour cream, whole milk, almond extract, and vanilla extract until the mixture looks smooth and creamy.

Step 5: Combine the batter gently

Add the dry ingredients to the wet ingredients. Using a flexible spatula, fold just until only a few pale flour streaks remain. The batter will be thick and plush. Gently fold in the flour-coated cherries with as few strokes as possible. Do not overmix; a few tiny lumps are fine and will help keep the muffins tender.

Step 6: Fill and top the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top. Each muffin cup should get about 1/4 cup plus 1 tablespoon of batter. Sprinkle the tops evenly with 1/4 cup sliced almonds and 2 tablespoons turbinado sugar, pressing the almonds in very lightly so they adhere while baking.

Step 7: Bake with a bakery-style high-heat start

Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for exactly 14 minutes, for a total bake time of 19 minutes. The muffins are done when the tops are lightly golden, the almonds are toasted, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool before serving

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for another 5 minutes before serving. They are wonderful slightly warm, when the cherry pockets are soft and juicy and the almond topping is crisp.

Pro Tips

• Use dry cherries: Extra juice can tint the batter and make the muffins gummy, so pat the cherries well before adding them.
• Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dense.
• Do not skip the almond extract: It is the key to the classic cherry-almond bakery flavor. Use pure almond extract if possible.
• Keep the oven door closed: When lowering the temperature from 425°F to 350°F, do not open the door. The trapped heat helps create tall, rounded muffin tops.
• Check your almond topping: If your oven runs hot and the almonds are browning too quickly, loosely tent the muffin pan with foil for the final 3 minutes of baking.

Variations

• Cherry almond glaze: For a sweeter bakery finish, whisk 3/4 cup powdered sugar with 1 tablespoon milk and 1/8 teaspoon almond extract, then drizzle over fully cooled muffins.
• Dark chocolate cherry almond muffins: Fold 1/2 cup mini dark chocolate chips into the batter along with the cherries.
• Orange cherry almond muffins: Add 1 teaspoon finely grated orange zest to the sugar and butter mixture for a bright citrus note.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For the best texture, warm refrigerated muffins in a 300°F oven for 6 minutes or microwave one muffin for 12 seconds. To freeze, wrap each cooled muffin tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour. You can also pit and quarter the cherries up to 1 day ahead; store them covered in the refrigerator and pat them dry just before using.

Nutrition (per serving)

Calories: 266 kcal | Carbs: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Fiber: 2g | Sugar: 17g | Sodium: 205mg | Cholesterol: 57mg