Cherry Almond Muffins with Almond Flour
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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.
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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Table of contents
- Why bake with almond flour?
- How to substitute almond flour for all-purpose flour
- Cherry and Almond Muffin Ingredients
- How to make Cherry Muffins with Almond Flour
- Where to buy almond flour
- Tips for the perfect Cherry Almond Muffins
- How To Reheat and Store Cherry Almond Muffins
- If you like this cherry muffin recipe, here are a few more recipes you may enjoy.
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.
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
- 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
- Combine dry ingredients and whisk them together.
- Combine wet ingredients and whisk until blended.
- Add the wet ingredients to the dry ingredients. Stir only until combined.
- Fold in cherries and almond slices.
- Fill muffin cups 3/4 full.
- Garnish with almond slices.
- The batter is thick. Don’t add additional liquid!
- Bake until a toothpick or cake tester comes out with light crumbs.
- Cool in the pan.
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.
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.
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.
Cherry Almond Muffins with Almond Flour
Equipment
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
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.
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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.
Is there a reason why the recipe card says 14 servings? That’s an unusual number, considering most muffin pans are for 12.
It is odd, but I do get more than 12 muffins with this recipe. You can fill them a little fuller if you don’t mind a muffin top but be sure to spray your entire pan. Since this recipe doesn’t have a lot of oil and butter, it can stick.
Turned out a bit soggy/mealy for my liking – not quite a muffin texture. I was a bit skeptical of almond flour being the only flour used but I’m not sure if that was the texture issue or if my substitutions were to blame… I used homemade yogurt in place of sour cream because it’s all I had, plus I added 1/2 tsp baking soda (per another comment) and 1/2 tsp almond extract. Used frozen cherries chopped up – thinking too much extra liquid and not enough absorption by the flour. Will try again, very delicious flavor!! My kids devoured them regardless!
Thank you for sharing Paula. Liquid is definitely an issue when using almond flour and I’ve never made homemade yogurt so not sure of how it behaves in baking and like you, love using frozen fruit when fresh isn’t available. I definitely recommend chopping and letting them drain on a paper towel until thawed before using.
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
I’m not sure which recipe you are referring to but the recipe card for these muffins, clearly says 3 eggs.
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!
I’m so glad that you enjoyed them and stopped back with your amazing comment and rating. Thank you!
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!
Thank you for your feedback, Emily.
Can you substitute the sour cream for plain Greek yogurt?
Yes you can. It works the same.
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!
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.
Hi there! I noticed the video and pictures have 3 eggs but the recipe card says 2 eggs. Which is correct? Originally, I followed the recipe card and once I saw how thick the batter was I watched the video and added an additional egg. It turned out fine with 3 eggs so I was just curious. Thank you!
It is 3 eggs, Mara! Thank you for the heads up.
Made these this morning. Didnt have much almond flour left so subbed half for gf self raising flour. The texture was a bit wierd, very, very thick but surprisilngly they were lovely and moist, delicious!
Thanks for the tip, Nicola! Glad they turned out for you.
We LOVE these!! Have made them several times now. Since I’m having to watch my carbs, I’ve substituted a 1:1 zero carb sugar sub (King Arthur Flour has a new one I really like!). The only other change I’ve made is adding 1/2 teaspoon of Baking Soda since there’s sour cream used.
GREAT recipe. Thanks!!
Thank you, Elizabeth! I appreciate you sharing your tips too!
Can I throw in some chocolate chips?
You sure can Nancy!
These are the best muffins I have ever tasted
Wow, Julie, thank you so much!
These were the best way to use our fresh cherries this morning! LOVED these muffins and even dropped a few off on a neighbor’s doorstep. Thank you!
Thank you, Erin!
I made these over the weekend and the family loved them! We are big cherry fans!
Thank you, Nikki!
SO good! I made a batch yesterday and I know they won’t last long. Delicious!
Thank you, Deb! We love these muffins!
These look amazing! I love anything with cherry & almonds!
Thank you!
I have always been intimidated to bake with almond flour – but not anymore!! These muffins were PERFECTION!!
Thank you, Michaela!
Love these beautiful muffins, your tips are spot on for almond flour too!
Thank you, Kathleen!
I made these on Sunday because I had cherries and they were a huge hit! I am a sucker for cherry almond turnovers or croissants and these are so much better!! I”m a muffin convert now!
Thank you, Jennifer!
These muffins are SO moist and absolutely delicious. Easy too! Thank you!
Thank you, Paige! I appreciate you letting me know.