These easy fresh cherry muffins are moist and full of flavor! Filled with fresh cherries and almonds they are perfect for breakfast or dinner.
Prep Time10 minutesmins
Cook Time16 minutesmins
Total Time26 minutesmins
Servings: 24
Ingredients
Cherry Muffins
3cupsflour
4teaspoonsbaking powder
1/2teaspoonsalt
1teaspoonallspice
1cupwhite sugar
2eggs
1cupbuttermilk
2teaspoonsof almond extract
1cupof melted buttercooled
2cupsof cherriespitted and chopped
1cupalmondschopped
Vanilla Glaze
4Tablespoonsmilk
1Tablespoonpowdered sugar
Instructions
Preheat oven to 425 degrees Fahrenheit.
Pit and chop the cherries. Chop the almonds.
In a medium bowl, whisk together dry ingredients - flour, baking powder, salt, allspice, sugar.
3 cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon allspice, 1 cup white sugar
In a large bowl, mix the eggs, milk, almond extract, and meltedbutter. Mix well.
2 eggs, 1 cup buttermilk, 2 teaspoons of almond extract, 1 cup of melted butter
Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX.
Gently fold in cherries and almond, stirring until just combined.
2 cups of cherries, 1 cup almonds
Add the batter to greased muffin tins. The batter will fill 10-12 jumbo muffin tins, 20-24 regular sized muffin tins or 36 mini muffin tins.
Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins and 8-10 minutes for mini muffins.
Wait for muffins to cool to add glaze. Mix milk and powdered sugar until smooth, then drizzle over muffins.