Chef Sarah Jenkins - Pastry Specialist
👨‍🍳 Pastry Expert

Recipe by Mitchell

🎓 Certified Pastry Chef ⏰ 12+ Years Baking 🍽️ Bakery Owner

❤️ My Recipe Story

"The combination of almond and cherry is a timeless classic in the pastry world. I created this recipe to replicate the massive, high-domed muffins found in professional bakeries, using Greek yogurt to ensure they stay moist for days."

Sarah brings professional bakery techniques to home kitchens. With a focus on texture and flavor balance, she simplifies complex baking science into easy-to-follow recipes that guarantee success every time.

View All Mitchell's Recipes →
Golden-brown almond cherry muffins in parchment liners on a wire cooling rack, topped with toasted almond slices

Secrets to High-Domed Muffins

Achieving that professional bakery-style dome comes down to temperature shock. We start the oven at a higher temperature (400°F) to activate the baking powder rapidly, causing the batter to spring up. Then, we lower the heat to finish cooking the inside evenly.

The texture of these muffins relies heavily on the use of Greek yogurt or sour cream. The acidity in these dairy products reacts with the leavening agents for a better rise, while the fat content keeps the crumb tender and prevents it from drying out.

💡 Professional Tip

Don't overmix the batter! Stop mixing as soon as the flour streaks disappear. Overmixing develops gluten, which leads to tough, rubbery muffins instead of soft, fluffy ones.

Frequently Asked Questions

Yes! Do not thaw them first, or they will bleed too much color into the batter. Toss them in flour just like fresh ones and add a couple of minutes to the baking time.

This happens when the fruit is too heavy for the batter. Tossing the chopped cherries in a tablespoon of the dry flour mixture helps them grip the batter and stay suspended.

You can substitute the Greek yogurt with a dairy-free almond milk yogurt or coconut yogurt, and use almond milk instead of regular milk. The texture might be slightly less dense.

Store in an airtight container at room temperature for up to 3 days. To keep the topping crunchy, place a paper towel in the container to absorb excess moisture.

This recipe relies on wheat flour for structure. You can swap up to 1/4 cup of the all-purpose flour for almond flour for extra flavor, but don't replace it entirely or they will fall apart.

You can skip it and double the vanilla extract, but the almond extract is what gives these muffins that distinct 'bakery' flavor profile that pairs so well with cherries.

Absolutely. Blueberries, raspberries, or chopped strawberries work wonderfully with this base batter. The almond topping complements almost any fruit.

Yes, they freeze very well. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Recipe Troubleshooting Guide

✅

Dense or Tough Muffins

Problem: Muffins came out heavy and rubbery

Solution: You likely overmixed the batter. Mix wet and dry ingredients gently by hand just until combined. Never use an electric mixer for this step.

✅

Soggy Bottoms

Problem: The bottom of the muffins are wet

Solution: Remove muffins from the tin immediately after baking. If left in the tin, steam gets trapped and makes the paper liners and bottoms soggy.

✅

Muffins Didn't Rise

Problem: Muffins are flat

Prevention: Check your baking powder expiration date. Also, make sure your oven was fully preheated to the initial high temperature before putting them in.

✅

Burnt Almonds

Problem: Almond topping burned before muffin cooked

Recovery: If the tops are browning too fast, loosely tent the muffin tin with aluminum foil for the last 5-8 minutes of baking.

✅

Batter Too Thick

Problem: Batter is hard to stir

Prevention: Muffin batter should be thick (scoopable, not pourable). If it's truly unmanageable, add 1 extra tablespoon of milk.

✅

Flavor Adjustments

Too Sweet: Sprinkle coarse sparkling sugar on top before baking

Too Salty: Add a pinch of flakey sea salt to the tops

Bland: Increase almond extract to 1.5 tsp for punchier flavor

Baking ingredients including flour, sugar, eggs, bowl of cherries, and almond extract scattered on a marble countertop

Selecting the Best Cherries

Fresh, firm Bing or Rainier cherries are excellent for this recipe when they are in season. They hold their shape well during baking. However, you must pit them carefully to ensure no stones remain. A handheld pitter is the most efficient tool for this.

In the off-season, frozen dark sweet cherries are a perfect substitute. They are often picked at peak ripeness and flash-frozen. Just remember to keep them frozen until the very last second when you fold them into the batter to prevent streaking.

Essential Ingredient Notes

  • Almond Extract: This is potent stuff! A little goes a long way, but it is the secret ingredient that makes cherries taste 'more like cherries'.
  • Greek Yogurt: Use full-fat plain Greek yogurt for the richest texture. Low-fat works, but the crumb won't be quite as tender.
  • Sliced Almonds: Use raw sliced almonds (blanched or unblanched). They will toast perfectly in the oven while the muffins bake.
Close up of muffin batter being scooped into parchment lined tins with cherries visible

The Muffin Method

The 'Muffin Method' is a standard culinary technique where wet and dry ingredients are mixed in separate bowls and then combined. The most critical aspect is speed—once the wet meets the dry, the clock starts ticking. The baking powder begins to react immediately.

Using an ice cream scoop or large cookie scoop ensures all your muffins are the exact same size, which means they will bake evenly. It also helps you get that nice rounded top without making a mess of the muffin tin.

Folding in Fruit

Use a rubber spatula to 'fold' the cherries in. Cut down through the center of the batter, scrape along the bottom, and fold over the top. Turn the bowl and repeat. This distributes fruit without overworking the gluten.

Moist Almond Cherry Muffins

Prep 15 min
Cook 20 min
Serves 12 servings
Level Easy

📋 Ingredients

Dry Ingredients

  • 2 large eggs
    Room temperature for better mixing
  • 120ml vegetable oil
    Neutral oil like canola or grapeseed
  • 240ml Greek yogurt
    Provides moisture and tang
  • 1 tsp almond extract
    Essential flavor pairing
  • 1 tsp vanilla extract
    Rounds out the sweetness
  • 300g cherries, pitted/chopped
    Fresh or frozen (do not thaw)
  • 60g sliced almonds
    For topping and crunch

Wet Ingredients & Mix-ins

  • 250g all-purpose flour
    The base structure
  • 200g granulated sugar
    Sweetens and tenderizes
  • 2 tsp baking powder
    Crucial for the dome rise
  • 1/2 tsp salt
    Balances the sugar

Instructions

  1. Prep Oven and Tins

    Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with parchment paper liners or spray generously with non-stick spray.

  2. Mix Dry Ingredients

    In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Toss the chopped cherries in 1 tablespoon of this flour mixture (this prevents them from sinking).

  3. Mix Wet Ingredients

    In a separate medium bowl, whisk together the eggs, vegetable oil, Greek yogurt, almond extract, vanilla extract, and milk until smooth and creamy.

  4. Combine and Fill

    Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined—do not overmix. Gently fold in the cherries. Divide batter evenly among muffin cups.

  5. Top and Bake

    Sprinkle the sliced almonds generously over the tops of the muffins. Bake for 5 minutes at 400°F, then reduce heat to 375°F (190°C) without opening the door and bake for another 15-18 minutes until a toothpick comes out clean.

Recipe Notes & Tips

High Altitude Baking

If baking above 3,500ft, reduce baking powder to 1.5 tsp and increase oven temperature by 15°F. You may also need to add 1-2 tbsp extra flour.

Serving Suggestions

These are best served warm. If serving the next day, microwave for 10-15 seconds to restore that fresh-baked texture.

Glaze Option

For extra sweetness, mix 1/2 cup powdered sugar with 1 tbsp milk and a drop of almond extract to drizzle over cooled muffins.