Cherry buttermilk muffins are soft, tender, and filled with juicy cherries in every bite. A combination of all-purpose flour and almond flour gives them a delicate, slightly moist crumb, while buttermilk adds a subtle tang that balances the sweetness beautifully. Sliced almonds on top create a light crunch and give the muffins an effortless bakery-style finish.
Because the recipe uses frozen cherries, you can make these muffins at any time of year—there is no need to wait for cherry season. They are easy enough for a weekday breakfast but special enough for brunch, an afternoon coffee break, or a homemade treat to share with family and friends. Enjoy them slightly warm or at room temperature with coffee, tea, or a cold glass of milk.
Why You’ll Love These Cherry Buttermilk Muffins
These cherry buttermilk muffins are simple to prepare but have a texture and appearance that feel special. The combination of buttermilk and almond flour keeps the crumb tender and moist, while the cherries add bright flavor and juicy pockets throughout each muffin.
Because the recipe uses frozen cherries, it works in every season. There is no need to thaw the fruit, cook a filling, or use any complicated equipment. The batter comes together in two bowls, and the muffins are ready in about 40 minutes.
They are also versatile enough to serve for breakfast, brunch, an afternoon snack, or a casual dessert. The sliced almond topping gives them an attractive bakery-style finish without requiring glaze or frosting.
Key Ingredients
Buttermilk
Buttermilk adds moisture and a gentle tang that balances the sweetness of the muffins. Its acidity also reacts with the baking soda, helping the muffins rise and develop a soft, light texture.
For the best results, shake or stir the buttermilk before measuring it. If possible, allow it to sit at room temperature for about 15 minutes before mixing the batter.
Almond flour
Almond flour gives these muffins a delicate crumb and a subtle nutty flavor. It also helps them remain moist for longer than muffins made entirely with all-purpose flour.
This recipe uses both almond flour and all-purpose flour. Almond flour cannot completely replace the wheat flour because it does not contain gluten and behaves differently during baking.
Use finely ground, blanched almond flour rather than coarse almond meal for the smoothest texture. For more tips on substituting and baking with this ingredient, see this almond flour guide from King Arthur Baking.
Frozen cherries
Frozen pitted cherries make this recipe convenient all year. Keep them frozen until you are ready to add them to the batter. If they thaw first, they may release too much liquid and turn the batter pink.
Tossing the cherries with a small amount of flour helps distribute them more evenly and prevents them from sinking to the bottom. If the cherries are particularly large, you can cut them in half while they are still partially frozen.
Both sweet and tart frozen cherries work. When using very sour cherries, add one or two extra tablespoons of sugar.
Vegetable oil
A neutral vegetable oil keeps the muffins soft and moist without adding a strong flavor. Avocado oil, canola oil, or sunflower oil will all work.
Melted unsalted butter can be used instead. Butter creates a richer flavor, although the muffins may become slightly firmer after cooling.
Cherry Buttermilk Muffins with Almond Flour
Ingredients
Method
- Preheat the oven to 350°F (180°C). Line a standard muffin pan with paper liners or lightly grease the cups with oil.
- In a large mixing bowl, beat the eggs and sugar for 2–3 minutes, until the mixture becomes pale and slightly fluffy.
- Add the buttermilk, vegetable oil, and vanilla extract. Whisk until well combined.
- In a separate bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Gently fold everything together just until combined. Do not overmix the batter.
- Do not thaw the cherries. Toss the frozen cherries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter among the prepared muffin cups, filling each one approximately two-thirds full. Sprinkle sliced almonds over the tops, if desired.
- Bake for 20–25 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid inserting the toothpick directly into a cherry.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack.
Notes
Tips for Soft and Moist Muffins
- Measure the flour carefully. Adding too much flour can make the muffins dense or dry.
- Mix the dry and wet ingredients only until no large streaks of flour remain.
- Do not thaw the cherries before adding them.
- Fill each muffin cup approximately two-thirds full to leave room for the batter to rise.
- Sprinkle the sliced almonds on top immediately before baking.
- Begin checking the muffins after 20 minutes because ovens and muffin pans can vary.
- Insert the toothpick into the cake portion of a muffin rather than directly into a cherry.
- Let the muffins cool in the pan for five minutes before moving them to a wire rack.
Variations and Substitutions
If you do not have cherries, try the recipe with frozen blueberries, raspberries, or diced peaches. Delicate berries should be folded into the batter very gently so they do not break apart.
For a stronger almond flavor, add ¼ teaspoon of almond extract along with the vanilla. Almond extract is quite concentrated, so only a small amount is needed.
You can also add finely grated lemon zest or orange zest to brighten the cherry flavor. For a sweeter finish, sprinkle the muffins with coarse sugar before baking or drizzle the cooled muffins with a simple powdered sugar glaze.
If you prefer a little extra texture, fold chopped almonds or white chocolate chips into the batter. If you enjoy easy homemade breakfast bakes, you might also love our Moist Banana Bread.
How to Serve Cherry Muffins
These muffins are delicious slightly warm, when the cherries are juicy and the crumb is especially soft. Serve them on their own or with butter, honey, cream cheese, or a little cherry preserves.
They pair well with coffee, black tea, iced tea, or cold milk. For brunch, serve them alongside fresh fruit, yogurt, eggs, or a savory breakfast dish.
Storage and Freezing
Store completely cooled cherry buttermilk muffins in an airtight container at room temperature for up to two days. Because they contain moist fruit, refrigerate them if you need to keep them longer. They will stay fresh in the refrigerator for up to five days.
Bring refrigerated muffins to room temperature before serving or warm an individual muffin in the microwave for approximately 10–15 seconds.
To freeze, wrap each cooled muffin individually and place them in a freezer-safe container or bag. Freeze for up to three months. Thaw overnight in the refrigerator or for several hours at room temperature.
Frequently Asked Questions
Can I use fresh cherries?
Yes. Remove the pits, cut the cherries in half, and gently pat them dry before adding them to the batter. Fresh cherries do not need to be coated as heavily with flour, but a light coating can still help prevent them from sinking.
Can I make these muffins without almond flour?
You can replace the almond flour with all-purpose flour, but the texture will be slightly different. Because almond flour absorbs liquid differently, begin with a little less additional wheat flour and add more only if the batter appears unusually thin.
Why did my cherries sink?
Cherries may sink if they are very large, wet, or added to thin batter. Keep frozen cherries frozen, coat them lightly with flour, and fold them into the batter just before filling the muffin pan.
How do I know when the muffins are ready?
The tops should be lightly golden and should spring back when gently touched. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
Can I make mini muffins?
Yes. Divide the batter among the cups of a greased or lined mini muffin pan. Begin checking them after approximately 10–12 minutes because they will bake much faster than standard muffins.