Fresh Cherry Almond Muffins
Prep time
Cook time
Total time
Recipe type: Quick Bread - Muffins
Serves: Makes 12 muffins
  • 1 cup roughly chopped pitted sweet cherries
  • 2 & ½ cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plain regular yogurt [any fat level will work, though the higher the fat count the richer the muffins will be]
  • ¼ cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • raw or sparkling sugar for the tops
  1. Preheat the oven to 425ºF, and line a 12 spot muffin tin with muffin papers.
  2. Prepare the cherries first, pitting whole ripe cherries, and cutting them roughly in quarters - set aside.
  3. In a medium bowl, which together the flour, sugar, baking powder and salt - set aside.
  4. In a larger bowl, whisk together the yogurt, milk, eggs and extracts.
  5. Add the dry ingredients and fold the two mixtures together. When they are about half combined, add the cherries and continue folding. Don't over-mix; fold just until barely combined.
  6. Portion the batter evenly in the muffin tin, filling each cup nearly full.
  7. If desired, sprinkle the tops with raw or sparkling sugar.
  8. Bake at 425º for 10 minutes, turn pan and lower heat to 350º and bake an additional 10 minutes. A toothpick inserted near the center of a muffin should come out with no more than a few moist crumbs.
  9. Remove them from the tin and cool muffins on a rack.
  10. Serve warm with butter and honey or jam. refrigerate leftovers
Recipe by The Creekside Cook at