These moist and fluffy cherry muffins are sure to become a summer or even year-round favorite! This recipe uses fresh or frozen cherries and features a hint of cinnamon and a subtle almond flavor. Cherry and almond make for the best combo!

How’s the week going? Today you are in for a real treat with my cherry muffin recipe. Head to your local grocery store or Farmer’s Market pronto to pick up summer’s bounty of fresh cherries. Or substitute frozen for a just-as-tasty version!

Did you know that my home state of Michigan produces 75% of the country’s tart cherry crop and 20% of the sweet cherry crop? How cool is that?

This recipe features dark sweet cherries as well as almond extract for a nice almond flavor spark. Oh, and some cinnamon and cardamom to up the flavor profile even more! Using whole wheat pastry flour and plain yogurt create the fluffiest, moistest muffin.

Can you freeze muffins?

Yes! Simply let your muffins fully cool before sealing in a ziplock freezer storage bag. Muffins can be frozen for up to three months. I love to freeze half the batch to utilize for snacking later on in future weeks! Simply pop the frozen muffin in the microwave until thawed whenever your muffin craving suddenly hits!

Moist Cherry Muffins

Preparation Time: 15 minutes
Cook Time: 18-20 minutes
Yields: 12 muffins

Ingredients:
1 3/4 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
1 cup plain yogurt
1/4 cup avocado oil
1 large egg, at room temp
1/2 cup maple syrup
1/2 tsp vanilla
1 tsp almond extract
1 tbsp plain almond milk (or regular milk)
1 1/2 cups dark sweet cherries, pitted (fresh or frozen)

Directions:

1. Preheat oven to 375 F and line a muffin tin with muffin liners. Spray muffin liners with a non-stick cooking spray.
2. In a large mixing bowl, gently combine the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, cardamom, and salt.
3. In a separate medium-sized bowl, whisk together the wet ingredients: yogurt, oil, egg, maple syrup, vanilla, almond extract, and almond milk.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Fold in cherries.
6. Divide batter into muffin tin evenly for 12 muffins and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let muffins cool in muffin tin for a couple of minutes before transferring to a wire rack to finish cooling. Enjoy!

Notes:

• • Try tossing in some chocolate chips for a choco cherry combo!
  • If you don’t have avocado oil on hand, olive oil or canola oil can also be substituted.
  • I have not tried this recipe with other flours, but I imagine using regular all-purpose would turn out well.

I’d love to know if you give these muffins a try! I hope you enjoy them as much as I do.

Looking for more delish cherry recipes? Seek no further!

Cherry clafoutis
Chicken with cherry-wine pan sauce (yum!)
Grilled cherry, goat cheese, and arugula pizza
Tart cherry pie bars