cherry almond muffin

Toasted Almond & Dried Cherry Muffins


cherry almond muffin

Toasted Almond & Dried Cherry Muffins

Almonds and cherries are a classic combination that makes a fabulous muffin.
Prep Time 2 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • pinch salt
  • 1 cup vanilla Greek yogurt
  • 1/4 cup canola oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup dried Montmorency cherries or other dried sour cherries
  • 1/4 cup sliced almonds
  • additional almonds for decoration optional


  • Preheat oven to 350. Grease and flour or line 12 wells in a muffin tin. Set aside.
  • In a dry skillet over medium heat, toast the 1/4 almonds until lightly browned. Allow to cool.
  • In a large bowl or blow of a stand mixer, whisk together the flour, sugar, baking powder, and salt.
  • Beat in the yogurt, oil, egg, and vanilla until smooth.
  • Fold in the cherries and nuts. Evenly divide the batter into the 12 wells of the muffin tin.
  • Bake for 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Invert the muffins and serve or continue to cool.
Keyword muffins

I actually made this muffin over the summer when I was a little low on fresh ingredients. I saved it because it seemed silly to post a recipe using dried cherries when fresh cherries were readily available. Now cherry season is, sadly, a mere memory. Like all muffin recipes it’s very simple to make but I did add one extra step–toasting the almonds in a dry skillet–that I hope you don’t skip. It really adds a warm, toasty flavor to the muffins that pairs wonderfully with the tart dried cherries. I used vanilla yogurt and vanilla extract because we like vanilla and it’s what I had on hand but plain yogurt would be fine as well.

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