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Cherry Almond Muffins with Almond Flour

Cherry Almond muffins are naturally sweet with a smooth almond flavor. These Cherry muffins with almond flour are very moist, tender, and delicious.

We are muffin lovers. I love having baked from scratch muffins for any meal of the day, and Cherry Almond Muffins with Almond Flour is a great choice for guests with special dietary needs.

This recipe was originally published in 2020 so it was time for an update. I’ve added some instructions and tips that I believe will make it easier to follow. No changes were made to the actual recipe.

Top-down photo of a tray of Cherry Almond muffins over a striped napkin. A bowl of frozen cherries and the title of the recipe sit in the upper left.

Baking with almond flour isn’t difficult. With a few tips, these delicious Cherry Almond muffins can be on your table ready to be enjoyed. They’re also a delicious alternative for gluten-sensitive people.

I set out to make a delicious cherry almond muffin with almond flour. What I got was a gluten-free, lower-carb muffin that’s absolutely delicious!

Does baking with almond flour scare you? Don’t let it. with the following tips, these FEAR FREE Cherry Almond muffins with almond flour can be perfected in your own kitchen in a jiffy.

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Close-up 95-degree angle of a tray of baked Cherry Almond muffins dotted with baked cherries and slivers of almonds over a blue napkin and wood board.

Why bake with almond flour?

There are several reasons why almond flour makes a great ingredient to bake with including:

  • It’s incredibly nutritious. Almond flour is rich in vitamin E and magnesium which are two important nutrients for health.
  • It’s a wheat-free and gluten-free so people that are sensitive to gluten can eat recipes containing almond flour. Note it’s important to check the packaging to make sure the flour is not contaminated with gluten.
  • Almond flour is low in carbohydrates and high in good fats and fiber which is important for individuals that watch their blood sugar. Healthy gluten-free Cherry Muffins can be a delicious alternative.
    • The extra fat in almond flour extends the shelf-life of your muffins by up to 3 days!

You can read about the health benefits of using almond flour from healthline.

A close-up front view of a Cherry Almond Muffin laying on its site showing the top which has cherries and sliced almonds baked into it over a blue striped napkin. The title of the recipe \"Cherry Almond Muffins with Almond Flour\" is printed over the top of the photo.

How to substitute almond flour for all-purpose flour

In some recipes, you can substitute almond flour and all-purpose flour at a 1:1 ratio. King Arthur Flour states to add 1/3 cup to recipes that use yeast per cup of wheat flour or 1/4 cup (25%) for non-yeast bakery.

Baked goods that use almond flour can be flatter and denser because they don’t contain gluten which is what helps dough stretch and traps more air, which helps baked goods rise. 

To make up for the gluten, some bakers add  Xanthan Gum which is a fine-ground powder that becomes gelatinous when combined with a liquid. It can help with making the texture less dense.

You can also increase the protein by adding an additional egg that will provide structure. This is what I did for these gluten free cherry almond muffins because Xanthan Gum isn’t an ingredient the average baker has in their pantry.

As you can see these Cherry Almond Muffins aren’t flat.

Cherry and Almond Muffin Ingredients

Ingredients used to make a Cherry Almond muffin including thawed cherries, sour cream, salt, eggs, vanilla, sugar, almonds, almond flour, and baking powder.
  • Cherries – we used frozen cherries. We let them thaw, chopped them, and then let them drain over a paper towel while we mixed the other ingredients.
    • You can use fresh cherries or even make dried cherry almond muffins.
  • Eggs – We use large eggs
  • Sour Cream – Full fat or light will work. You can substitute with yogurt as well. To make a
  • Baking Powder – Acts as a leaven in this recipe
  • Vanilla extract – I use pure organic vanilla extract. You could use imitation. Almond extract would be a great substitution too.
  • Salt – a little salt brings out the sweetness of the other ingredients.
  • Almond flour – blanched
  • Sugar – I used white granulated sugar.
  • Sliced almonds – In the muffins and as a garnish.

How to make Cherry Muffins with Almond Flour

  1. Combine dry ingredients and whisk them together.
  2. Combine wet ingredients and whisk until blended.
  3. Add the wet ingredients to the dry ingredients. Stir only until combined.
  4. Fold in cherries and almond slices.
  5. Fill muffin cups 3/4 full.
  6. Garnish with almond slices.
  7. The batter is thick. Don’t add additional liquid!
  8. Bake until a toothpick or cake tester comes out with light crumbs.
  9. Cool in the pan.
A grid of 4 photos showing the order of making cherry almond flour including, 1. Combining dry ingredients 2. Combining wet ingredients, folding in nuts and cherries, and 4. The final thick consistency of the batter.

The muffin batter is thick. However, almond flour is a very moist ingredient so I resisted adding additional liquid. I’m glad that I did because these muffins baked up moist and tender.

A two photo grid of cherry almond batter filled and sitting in a muffin tin and muffin batter garnished with sliced almonds.

Where to buy almond flour

I chose to buy my almond flour from Thrive Market. Here are just a few reasons why:

  • Certified Gluten-Free
  • Gluten-Free
  • Paleo
  • Vegetarian
  • Vegan

I use blanched almond flour. What is Blanched Almond Flour? Blanched means that the almond skin has been removed from the nut.

Top Cherry Almond Flour Muffins Comment

I have always been intimidated to bake with almond flour – but not anymore!! These muffins were PERFECTION!!

~ Michaela K.

Tips for the perfect Cherry Almond Muffins

  • Almond flour is very moist and can pack so always use the scoop and level method when measuring almond flour unless your recipe tells you otherwise such as by weight.
  • Use room temperature ingredients which definitely help your ingredients to blend together without clumping.
  • Grease the pan well. Low carb bakery tends to stick.
  • Almond flour browns very quickly so check your muffins at least 5 minutes before you think they’ll be done. If they’re not done but getting brown you can cover them with aluminum foil.
  • Let the gluten-free almond muffins cool completely. Almond flour bakery comes together and the texture is much better upon cooling.
A small white plate with a cherry muffin cut in half showing the baked cherries and sliced almonds over a blue napkin. A tray of muffins is blurred in the background.

How To Reheat and Store Cherry Almond Muffins

Best Way To Store Cherry and Almond Muffins Recipe

Keep leftover muffins in an airtight container at room temperature or in the refrigerator. They may get soggy with extended storage. The muffins will keep for two or three days.

How Long Will Almond Flour Cherry Muffins Last In the Fridge?

Two or three days before they become too soggy.

Can I Freeze and Thaw the Gluten Free Cherry Muffins

Yes. If you will have plenty of leftovers I definitely recommend freezing the extra muffins in airtight containers or freezer-quality plastic zip bags. Thaw for thirty seconds in the microwave.

How To Reheat Muffins

Room-temperature muffins will reheat in ten to fifteen seconds in the microwave. Frozen muffins will reheat in thirty seconds or so in the microwave. Depending on your microwave you may need to adjust these times.

If you like this cherry muffin recipe, here are a few more recipes you may enjoy.

We love a good muffin and this Homemade Muffins is our most popular followed in a close second is our Rhubarb Muffins. If you’re a cherry lover like me, our Cherry Muffins with fresh or frozen cherries or our Cherry Quick Bread recipes are for you.

My daughter is gluten-sensitive and bakes a lot with almond flour and told me her meatballs using almond flour are amazing. Maybe she’ll do a guest post for me?

Do you love baking with almond flour? What’s your favorite recipe? So far, Almond Cherry Muffins is mine!

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Front facing photo of a baked cherry almond muffin sitting on it side showing the top of the muffin sprinkled with sliced almonds on a blue stripped napkin. A blurred muffin is in the front to the side and additional almonds are sprinkled over the napkin

Cherry Almond Muffins with Almond Flour

Author: Julie Menghini
Cherry Almond muffins are naturally sweet with a smooth almond flavor. These Cherry muffins with almond flour are very moist, tender, and delicious.
4.93 from 26 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Keyword: Almond Flour,, Cherry Muffins
Servings: 14

Ingredients
 
 

  • 3 cups almond flour blanched
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs lightly beaten
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 8 oz cherries roughly chopped
  • 1/2 cup sliced almonds plus more for garnish

Instructions
 

  • Preheat the oven to 350 °F, and line a muffin tin with liners or grease each cup with cooking oil.
  • Combine the almond flour, sugar, baking powder, and salt. Whisk together.
  • In a separate bowl whisk the sour cream, vanilla extract, and eggs together and then fold into the dry ingredients and stir until just combined.
  • Gently fold in the cherries and sliced nuts.
  • Fill the muffin cups 3/4 full. Garnish with sliced almonds (optional)
  • Bake for 25 minutes.
  • Let cool completely in the pan before serving.

Video

Notes

  • Almond flour is very moist and can pack so always use the scoop and level method when measuring almond flour unless your recipe tells you otherwise such as by weight.
  • Use room temperature ingredients which definitely helps your ingredients to blend together without clumping.
  • Grease the pan well. Low carb bakery tends to stick.
  • Almond flour browns very quickly so check your muffins at least 5 minutes before you think they will be done. If they’re not done but getting brown you can cover them with aluminum foil.
  • Let the muffins cool completely. Almond flour bakery comes together and the texture is much better upon cooling.

Nutrition

Calories: 231kcalCarbohydrates: 16gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 40mgSodium: 100mgPotassium: 147mgFiber: 3gSugar: 11gVitamin A: 113IUVitamin C: 1mgCalcium: 102mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Two photo collage for Pinterest showing a closeup of a muffin tin filled with baked cherry almond muffins topped with shaved almonds. The other photo is a baked muffin sitting on it's side showing the top of the muffin on a blue stripped napkin. The title banner runs between the two photos.

This post was originally sponsored by Thrive Market but the opinions here, and the love I have for their products and their story are all my own. 

Here’s a little more information about Thrive Market and why I’m really excited to work with them.

4.93 from 26 votes (14 ratings without comment)
Recipe Rating




Tulsi

Friday 2nd of August 2024

Hi

I would definitely not recommend this receipe, as stated below the ingredients are 3 eggs but the receipe card says 2 . I made the muffins with 2 eggs and they are super dry.

Please amend the receipe card when you are aware of a mistake.

Thanks

Andrea Metlika

Sunday 4th of August 2024

I'm not sure which recipe you are referring to but the recipe card for these muffins, clearly says 3 eggs.

Nico

Sunday 17th of December 2023

These are amazing!!! I cannot stop eating them. I used almond extract instead of vanilla extract because that is what I had on hand. I will definitely be making these many times this winter. Thank you!

Julie Menghini

Sunday 17th of December 2023

I'm so glad that you enjoyed them and stopped back with your amazing comment and rating. Thank you!

Emily

Monday 26th of June 2023

In case anyone else is tempted to try because they haven't got enough ground almonds or sour cream, coconut flour and coconut cream can't be used as 1:1 substitutes. Even after adding lots of oat milk it was still quite dusty. So no criticism of the actual recipe, which I'm sure is delicious, just don't try those particular swaps!

Julie Menghini

Tuesday 27th of June 2023

Thank you for your feedback, Emily.

Ac

Wednesday 21st of June 2023

Can you substitute the sour cream for plain Greek yogurt?

Julie Menghini

Thursday 22nd of June 2023

Yes you can. It works the same.

Patti

Friday 16th of June 2023

Excited to try this but I only have frozen blueberries at the moment. Any adjustment needed for this? Thank you for GF almond flour recipe!

Julie Menghini

Monday 19th of June 2023

No, you can definitely use frozen and you don't even have to thaw them. If you do thaw them first, I'd pat off any additional juices with a paper towel.

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