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Cherry-Almond Muffins

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

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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.

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At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.