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Close-up of cherry almond buttermilk muffins on a patterned plate

Cherry Buttermilk Muffins with Almond Flour

These soft and moist cherry buttermilk muffins are made with a combination of all-purpose and almond flour. Buttermilk gives them a tender texture and subtle tang, while frozen cherries add juicy bursts of fruit in every bite. Top them with sliced almonds for an easy bakery-style finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • ¾ cup plus 1 tablespoon (200 ml) buttermilk
  • 2 large eggs
  • ½ cup plus 2 tablespoons (120 g) granulated sugar
  • ⅓ cup (80 ml) neutral vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) all-purpose flour
  • ¾ cup (80 g) almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1–1¼ cups (150–180 g) frozen pitted cherries
  • 1 tablespoon all-purpose flour for coating the cherries
  • Sliced almonds for topping (optional)

Method
 

  1. Preheat the oven to 350°F (180°C). Line a standard muffin pan with paper liners or lightly grease the cups with oil.
  2. In a large mixing bowl, beat the eggs and sugar for 2–3 minutes, until the mixture becomes pale and slightly fluffy.
  3. Add the buttermilk, vegetable oil, and vanilla extract. Whisk until well combined.
  4. In a separate bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Gently fold everything together just until combined. Do not overmix the batter.
  6. Do not thaw the cherries. Toss the frozen cherries with 1 tablespoon of flour, then gently fold them into the batter.
  7. Divide the batter among the prepared muffin cups, filling each one approximately two-thirds full. Sprinkle sliced almonds over the tops, if desired.
    Cherry buttermilk muffin batter topped with sliced almonds in a muffin pan
  8. 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.
  9. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Almond flour gives the muffins an especially tender, slightly moist texture.
Buttermilk adds softness and a subtle tang that balances the sweetness.
If you are using very tart cherries, add an additional 1–2 tablespoons of sugar.
Keep the cherries frozen until you are ready to add them to the batter. Thawing them can release too much juice and discolor the batter.
Sliced almonds create a beautiful bakery-style topping and add a delicate crunch.