Bakery-Style Sour Cherry Almond Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 muffins
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• Dry base: 2 cups all-purpose flour, plus 1 tablespoon for cherries; 1/2 cup fine almond flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt
• Sweeteners: 2/3 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon coarse sparkling sugar or turbinado sugar
• Wet ingredients: 6 tablespoons unsalted butter, melted; 1/4 cup neutral oil; 2 large eggs; 1/2 cup full-fat sour cream; 1/3 cup whole milk; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract
• Fruit: 1 1/4 cups pitted sour cherries, drained and patted dry
• Topping: 3 tablespoons sliced almonds
• Glaze: 1/2 cup powdered sugar, 1 tablespoon whole milk, 1/8 teaspoon almond extract, pinch of fine sea salt

Do This

• 1. Heat the oven to 425°F and line a 12-cup muffin pan with paper liners. Lightly grease the top of the pan.
• 2. Pat the sour cherries very dry, then set them aside. Whisk together the flours, baking powder, baking soda, and salt.
• 3. Whisk the sugars with the eggs, then add the melted butter, oil, sour cream, milk, vanilla extract, and almond extract.
• 4. Fold the wet ingredients into the dry ingredients just until almost combined. Toss the cherries with 1 tablespoon flour, then fold them in gently.
• 5. Rest the batter for 10 minutes, divide it among the liners, and sprinkle with sliced almonds and coarse sugar.
• 6. Bake 5 minutes at 425°F, then reduce to 375°F and bake 15 to 17 minutes more. Cool, drizzle with almond glaze, and let set before serving.

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Why You’ll Love This Recipe

• Bakery-style texture: A high-heat start helps the muffins rise tall, while sour cream keeps the crumb soft and plush.
• Balanced flavor: Tart sour cherries cut through the sweetness, so each bite tastes bright rather than sugary.
• Elegant almond finish: Almond flour, almond extract, sliced almonds, and a light glaze give the muffins a refined, patisserie-inspired feel.
• Works with fresh or frozen cherries: You can make these whenever sour cherries are in season, or use well-drained frozen cherries year-round.

Grocery List

• Produce: Pitted sour cherries, fresh or frozen
• Dairy: Unsalted butter, large eggs, full-fat sour cream, whole milk
• Pantry: All-purpose flour, fine blanched almond flour, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, almond extract, sliced almonds, coarse sparkling sugar or turbinado sugar

Full Ingredients

For the Muffin Batter

• 2 cups (250g) all-purpose flour, spooned and leveled
• 1/2 cup (56g) fine blanched almond flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup (134g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 6 tablespoons (85g) unsalted butter, melted and cooled for 5 minutes
• 1/4 cup (60ml) neutral oil, such as canola, avocado, or sunflower oil
• 2 large eggs, at room temperature
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/3 cup (80ml) whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Sour Cherries

• 1 1/4 cups (170g) pitted sour cherries, fresh or thawed frozen, drained well and patted dry
• 1 tablespoon (8g) all-purpose flour, for coating the cherries

For the Almond Sugar Topping

• 3 tablespoons (21g) sliced almonds
• 1 tablespoon (12g) coarse sparkling sugar or turbinado sugar

For the Almond Glaze

• 1/2 cup (60g) powdered sugar, sifted if lumpy
• 1 tablespoon (15ml) whole milk, plus 1 teaspoon more if needed
• 1/8 teaspoon almond extract
• Pinch of fine sea salt

Step-by-Step Instructions

Step 1: Prepare the pan, oven, and cherries

Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners, then lightly grease the flat top of the pan so any domed edges release cleanly.

If using frozen sour cherries, thaw them completely first. Drain the cherries well, then spread them on a clean kitchen towel or several layers of paper towels and pat until they are no longer wet on the surface. This step is important because excess cherry juice can make the muffins heavy or streaky.

Step 2: Whisk the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, the almond flour, baking powder, baking soda, and salt. Whisk for about 30 seconds to evenly distribute the leavening and break up any small clumps of almond flour. Set the bowl aside.

Step 3: Make the wet mixture

In a separate medium bowl, whisk the granulated sugar, brown sugar, and eggs for 45 to 60 seconds, until the mixture looks slightly lighter and smoother. Whisk in the melted butter and oil until glossy.

Add the sour cream, whole milk, vanilla extract, and almond extract. Whisk just until smooth. The almond extract should smell noticeable but delicate; 1/2 teaspoon is enough to give the muffins a polished almond aroma without overpowering the cherries.

Step 4: Combine the batter and fold in the cherries

Sprinkle the patted-dry cherries with 1 tablespoon all-purpose flour and toss gently until lightly coated. This helps keep them suspended in the batter and reduces bleeding.

Pour the wet mixture into the dry ingredients. Using a flexible spatula, fold gently just until a few flour streaks remain. Add the floured sour cherries and fold 3 to 5 more times, just until evenly distributed. The batter will be thick and soft. Do not beat it smooth; a slightly lumpy batter makes more tender muffins.

Step 5: Rest, portion, and top the muffins

Let the batter rest at room temperature for 10 minutes. This short rest gives the flour time to hydrate and helps create a taller, more bakery-style dome.

Divide the batter evenly among the 12 prepared muffin cups, filling each liner almost to the top. Each cup will take about 1/3 cup batter. Sprinkle the tops with the sliced almonds and coarse sugar, gently pressing the almonds into the surface just enough so they adhere.

Step 6: Bake for tall, golden muffins

Place the muffin pan in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and continue baking for 15 to 17 minutes, for a total bake time of 20 to 22 minutes.

The muffins are done when the tops are lightly golden, the centers spring back when gently touched, and a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter. If using an instant-read thermometer, the centers should register 200°F to 205°F.

Step 7: Cool and glaze

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Cool for at least 15 minutes before glazing so the glaze drizzles neatly instead of melting into the tops.

In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, almond extract, and a pinch of salt until smooth. For a thinner drizzle, add up to 1 additional teaspoon of milk, a few drops at a time. Drizzle the glaze over the cooled muffins and let it set for 10 minutes before serving.

Pro Tips

• Dry the cherries well: Sour cherries release a lot of juice. Patting them dry keeps the crumb light and prevents purple streaks from taking over the batter.
• Use a light hand when mixing: Stop folding as soon as the flour disappears. Overmixing is the main reason muffins turn dense or rubbery.
• Do not skip the high-heat start: The first 5 minutes at 425°F gives the batter an initial burst of lift, which helps create rounded bakery-style tops.
• Measure almond extract carefully: Almond extract is strong. Use 1/2 teaspoon in the batter and 1/8 teaspoon in the glaze for a refined almond flavor rather than a candy-like taste.
• Fill the liners generously: For tall muffins, fill the cups nearly to the top. If you prefer smaller muffins, divide the batter among 14 to 15 cups and begin checking at 17 minutes total bake time.

Variations

• Lemon cherry almond muffins: Add 1 teaspoon finely grated lemon zest to the wet ingredients and replace 1 teaspoon of the glaze milk with fresh lemon juice.
• Cherry amaretto glaze: For an adult variation, replace the milk in the glaze with 1 tablespoon amaretto liqueur and omit the 1/8 teaspoon almond extract from the glaze.
• Crunchy no-glaze version: Skip the glaze and increase the coarse sugar on top to 2 tablespoons for a sparkly, crisp bakery-style top.

Storage & Make-Ahead

Store glazed muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days; let them come to room temperature before serving, or warm unglazed muffins in a 300°F oven for 6 to 8 minutes.

To freeze, place completely cooled, unglazed muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature, then add the almond glaze after thawing for the neatest finish. You can also prep ahead by whisking the dry ingredients and storing them covered at room temperature for up to 2 days; keep the wet ingredients separate and combine just before baking.

Nutrition (per serving)

Calories: 335 kcal | Carbs: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Fiber: 2g | Sugar: 24g | Sodium: 250mg | Cholesterol: 52mg