Summer is my favorite fruit season. Fresh berries, peaches and melons are in the farmer's markets and make great dishes, like these Cherry Almond Muffins!
You can use fresh or dried cherries in this, or maybe blueberries or apricots. Any wonderful summer fruit would work. They're tender and delicious.
Just to let you know, this recipe makes 24 muffins. They freeze well... or you could give some to your nice neighbors!
These Summer Cherry Muffins are terrific and perfect with your morning tea.
Cherry Almond Muffins with Orange Glaze
Adapted from Penzey’s Magazine. These go wonderfully with coffee or hot tea.
Ingredients
- 2 ¾ Cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoon (1 stick) butter, room temperature
- 1 ½ Cups sugar
- 4 eggs
- ½ to 1 tsp. almond extract
- ½ teaspoon pure vanilla extract
- 1 ½ Cups sour cream
- 1 ½ Cups sour cherries
- Glaze:
- 3 heaping tablespoons powdered sugar
- ⅛ teaspoon of orange extract
- 2 tablespoon evaporated milk or whole milk
Instructions
- Preheat oven to 400 degrees. Grease and flour muffin tin cups or line with paper muffin cups.
- Combine flour, soda and salt in a bowl and mix well. Set aside.
- In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, almond and vanilla extracts, sour cream and dry ingredients. Mix until just moistened (over mixing will make the muffins tough). Fold in the cherries.
- Fill the muffin cups about ¾ full with batter. Bake for 18-20 minutes or until a toothpick comes out clean and the tops are lightly browned. Move to a rack to cool.
- While muffins are cooling, mix together glaze ingredients to the texture you like and drizzle about ½ teaspoon on each muffin.
Notes
Tips and Stuff :
I used fresh sweet cherries (and quartered each of them), but you can use frozen sour cherries, canned or dried. Be sure they’re dried thoroughly or you'll have an icky, gray colored muffin.
Mine were done in 18 minutes – keep an eye on them.
The glaze is optional, but I think it makes them better!
Nutrition Information:
Yield: 24 Serving Size: 1 muffinAmount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 124mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g
Nutritional values are approximate.
I'm so glad you liked them. I do love the almond extract with the cherries, but these seem like flexible little muffins. A lemon glaze would be good on them, too!
Great recipe! I used dried Montmorency cherries, which worked very well. Skipped the almond extract (kept the vanilla). And added walnuts. Haven't added a glaze yet, tempted to do a lemon glaze.