The combination of nutrient-rich ingredients and a sinful flavor makes this recipe for cherry muffins with almonds and flaxseed the ideal way to begin your day. These muffins are made differently because the fruits and nuts are added to the muffin cups using a layered approach instead of directly into the batter. This prevents overmixing, resulting in a better rise and a tender, moist crumb. Each muffin is also topped with a layer of granola and powdered sugar. You can opt for store-bought granola to make this recipe quickly or make it homemade by following the recipe at the end of this post (after the muffins).Â
Why This Recipe for Cherry Muffins?
Cherry almond muffins with flaxseed are a delicious and healthy treat perfect for any time of day (let’s face it). The combination of sweet cherries and nutty almond flavor is balanced harmoniously by the earthy crunch of the flaxseeds and granola topping. If you’re a muffin lover like I am, these are a must-try for a healthier, homemade alternative to the ones you find at the store or a coffee shop. The recipe is easy enough for little hands to assist if you have kiddos at home.
Ingredient Notes
Flour
I use all-purpose flour in this recipe, producing a sturdy muffin. Use pastry or cake flour for a more delicate result, or if that is all you have on hand, but add two additional tablespoons to the recipe. I like using whole wheat pastry flour for a healthier option.
Baking Powder/Baking Soda
Fresh is best! The combo of these ingredients works well with the acidic components to create lift without leaving the tang behind. I use these ingredients no longer than expiration and within 6 months after opening for best results.
Butter
High-quality, room-temperature unsalted butter is what I use for this recipe. Salted butter also works, but you’ll want to omit the salt in the recipe to compensate for the added sodium.
Fine Sea Salt
Sea salt gives baked goods the best flavor. If you only have table salt, that is fine!
Ground Cinnamon
This ingredient adds warmth and a hint of spice to the recipe. You can skip it if this is not your flavor.
Almond Extract
Pure Almond Extract offers the best flavor over imitation and is the least processed. Vanilla extract can also be used. If you’re subbing out cherries for fruits like blueberries or raspberries, definitely stick with vanilla extract instead.
Sugar
A combination of granulated sugar and light brown sugar is used in this recipe, balancing sweetness with the molasses flavor and acidity. You can sub out brown sugar with fine turbinado sugar.
Eggs
There are two large eggs in this recipe, which help to bind the ingredients together and help each muffin maintain its shape as they rise. Eggs also add moisture to the final product. Be sure they are at room temperature before using them.
Flaxseeds
This ingredient adds texture and enhances the nutritional value of the muffins. They are mildly nutty flavored, which pairs perfectly with almonds and cherries.
Greek Yogurt
Low-fat or full-fat works best for this recipe. You can also substitute for sour cream, but room temperature is a must either way.
Cherries
I prefer frozen cherries over fresh ones in this recipe since they add a touch more moisture, but either will work well. Opt for the sweet, dark variety (such as this example from Dole or this tart/sweet example from Wyman’s), or pick your favorite for this recipe. Just be sure to chop them up and keep them frozen so that large, heavy pieces do not sink to the bottoms of each muffin. You can also sub out for blueberries or raspberries if you’re not a cherry fan.
Almonds
Chopped almonds add texture and flavor to the recipe, but you can skip them or sub for a different nut.
Granola
I include a recipe for the most delicious granola topping following the muffin recipe at the end of this post! Granola as a topping helps to seal in the muffin’s moisture. Opt for a lower sugar variety with flaxseeds, or make a simple flaxseed granola at home.
Powdered Sugar
Combined with the granola, the powdered sugar helps to seal moisture into the muffin. I highly recommend adding it!
Recipe Notes
- Use Room Temperature Wet Ingredients:Â Using room temperature wet ingredients not only helps them blend, but it also helps with giving the muffins lift since the heat will reach the leavening agents much quicker.
- Sift Flour & Leaveners Together: This evenly distributes the rising agents while preventing flour pockets from forming in the muffins.
- Don’t Overmix: Follow the instructions in the recipe concerning the timing of each step. This is especially true when folding in the greek yogurt since mixing and moisture help the flour to form gluten.
- Layer the Batter: Layer the muffin mixture in each cup as follows, starting from the bottom: batter, nuts/cherries, batter, cherries, granola, and powdered sugar. Check out the video for a visual, but note that the batter is thick enough that it won’t overly spread. The batter with toppings will stick out above the top of the muffin liner, but that is okay.
- Check out my FAQ page for additional tips and troubleshooting around weighing ingredients and calibrating your oven temperature.
Storage
Cherry Muffins will keep at room temperature or in the fridge in an air-tight container for up to 3 days. To keep the tops from getting too moist, store muffins in a paper lunch bag placed in a sealable container. A quick toast in an oven will also do the trick to return the muffin top to its original glory.
These muffins can be frozen for up to 3 months if wrapped in plastic and placed in an air-tight container or freezer bag.
Cherry Muffins with Almond and Flaxseed
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Hand or Stand Mixer
- Rubber Spatula
- 12ct Muffin Pan
- Piping Bag optional
- Digital Scale optional
Ingredients
Cherry Muffins
- 2 Cups All-purpose Flour 240g
- 2 Tsp Baking Powder 8g
- ½ Tsp Baking Soda 2g
- 8 Tbsp Unsalted Butter room temperature, cut into tbsp chunks - 113g
- ½ Tsp Fine Sea Salt or Table Salt 3g
- 1 Tsp Almond Extract 5g
- ÂĽ Tsp Ground Cinnamon 0.5g
- ÂĽ Cup Granulated Sugar 50g
- Âľ Cup Light Brown Sugar 150g
- 2 Large Eggs room temperature - 100g
- 4 Tbsp Flaxseeds 40g
- â…” Cup Whole or Lowfat Greek Yogurt room temperature - 150g
- 1 ½ Cups Frozen or Fresh Cherries pitted and chopped - 150g
- ÂĽ Cup Unsalted Almonds chopped, roasted or raw - 40g
- Âľ Cup Granola store-bought or homemade [see notes] - 90g
- ÂĽ Cup Powdered Sugar 30g
Instructions
- Preheat your oven to 350°F / 177°C. Line a 12ct muffin pan with paper liners, or spray with cooking spray.
- Sift the flour, baking powder, and baking soda into a bowl or on a piece of parchment paper.
- In a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, blend butter and salt on low speed for 10-20 seconds. Add almond extract, salt, and cinnamon, and mix on low speed for 10-20 additional seconds.
- Add the granulated sugar and brown sugar to the bowl and blend on medium speed until it starts to become pale, about 3 minutes.
- Add the first egg and beat on medium speed for 1 minute. Scrape the sides of the bowl down. Add the second egg and beat on medium speed for 2 minutes. Scrape the sides of the bowl.
- Add the flaxseed and flour to the batter in three batches, folding with a rubber spatula until just combined after each addition.
- Fold in the greek yogurt gently until combined, but be careful not to overmix. This should take no longer than 30 seconds. If using, fill a piping bag halfway with the finished batter. You will need to refill the bag to make all of the muffins.
- Spoon or pipe batter in each muffin liner about 1/3 of the way up. Sprinkle chopped cherries and almonds over the batter in each cup, and add more batter until the muffin cups are mostly full. Top each with a couple of chopped cherries, a small handful of granola, and a heavy dusting of powdered sugar (if using).
- Bake the muffins on the center rack in your oven for 25-30 minutes. The tops should become golden brown, and a toothpick or knife inserted into the center of a muffin should come out clean. Cool for 5 minutes on a cooling rack, and then remove the muffins from the pan and allow to fully cool.
Video
Notes
Nutrition
Simple Flaxseed Granola
Equipment
- Mixing Bowls
- Rubber Spatula or Metal Spoon
- Baking Sheet
Ingredients
- 1 Cup Old-Fashioned Oats 96g
- 2 Tbsp Flaxseeds 20g
- 1 ½ Tbsp Light or Dark Brown Sugar 18g
- ÂĽ Tsp Ground Cinnamon 0.5g
- ÂĽ Tsp Fine Sea Salt or Table Salt 1.5g
- 1 Tsp Vanilla Paste or Vanilla Extract 7g
- 1 Tbsp + 2 Tsp Honey 35g
- 1 Tbsp Unsalted Butter 14g
Instructions
- Preheat your oven to 325°F / 163°C. Line a baking sheet with parchment paper.
- Add oats, flaxseeds, sugar, cinnamon, and salt to a medium mixing bowl, and stir to combine. Stir in the vanilla extract.
- Place the butter and honey in a small microwave-safe dish. Lightly cover and heat on medium power for 20 seconds at a time until the butter is melted. For stovetop: Melt the butter into the honey using a small saucepan over low heat.
- Pour the hot honey/butter over the oat mixture, and stir to combine. Spread the granola onto the parchment paper in a single layer. Bake for 8 minutes, then stir the granola, spread it into a single layer again on the pan, and bake for 10 more minutes. The granola will harden as it cools. Store in an airtight container for 5-7 days or use, once cooled, on my Cherry Muffins with Almond and Flaxseed.
