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Cherry-Almond Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


The first muffin recipe, found in Hannah Glasse's 1747 book, "The Art of Cookery Made Plain and Easy," begins, "To a bushel of Hertfordshire white flour, take a pint and a half of Good Ale Yeast..." Obviously, Hannah was cooking for a crowd. Muffins, at first a purely English specialty, gradually made their way to America.

Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut pairing that were made for one another.

At a glance

12 muffins
Nutrition information


Choose your measure:


  1. Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan.
  2. Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Add the almond extract.
  3. Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk. Gently fold in almonds and cherries.
  4. Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 30 minutes, or until muffins test done.
  5. Store at room temperature for 3 days, or freeze for up to a month.

Nutrition Information

  • Serving Size 99g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 290
  • Calories from Fat 120
  • Total Fat 14g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 200mg
  • Total Carbohydrate 39g
  • Dietary Fiber 2g
  • Sugars 21g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.