Cherry Almond Muffins or Coffee Cake
Indulge in the delightful flavors of Cherry Almond Muffins or Coffee Cake, a versatile recipe brimming with juicy cherries and the nutty sweetness of almond extract. Whether crafted as fluffy, single-serving muffins or a tender, shareable coffee cake, this recipe offers a moist, buttery crumb that is perfectly balanced by the crunch of sliced almonds. With just 15 minutes of prep and a handful of pantry staples, these baked treats make an elegant addition to breakfast spreads or afternoon coffee breaks. Finished with a light dusting of powdered sugar, this recipe celebrates the timeless pairing of cherries and almonds in every irresistible bite. Perfect for brunch gatherings, dessert cravings, or indulgent snacking, it’s a must-try for anyone seeking a blend of simplicity and sophistication.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 2 pieces Large eggs, room temperature
- 1.5 cups Chopped fresh or frozen cherries, pitted
- 0.25 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). If making muffins, line a muffin tin with paper liners or grease it well. If making a coffee cake, grease and lightly flour an 8-inch round or square baking pan.
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to combine evenly.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, almond extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick.
Gently fold in the chopped cherries and half of the sliced almonds, ensuring they are evenly distributed throughout the batter.
If making muffins, divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the remaining sliced almonds on top of each muffin. If making a coffee cake, pour the batter into the prepared pan and sprinkle the remaining sliced almonds over the top.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Muffins may bake slightly faster than a coffee cake, so check for doneness accordingly.
Allow the muffins or coffee cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving for a touch of sweetness and elegance.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 425.8 g | 155% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 221.2 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 485 mg | 37% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
