Total Time
Prep 15 mins
Cook 30 mins

We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.

Ingredients Nutrition


  1. While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
  2. Cream butter and sugar using an electric mixer.
  3. Add eggs, almond extract, and vanilla and beat well.
  4. Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
  5. Mix flour, baking powder, and salt in a separate bowl.
  6. Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
  7. Add half of the cream or milk, mixing just enough to combine.
  8. Add remaining flour, then remaining milk; again avoid overmixing.
  9. Fold in the remaining cherry halves.
  10. Fill 12 paper-lined muffin tins with batter.
  11. If desired, you may sprinkle the muffins with some extra sugar.
  12. Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.


Most Helpful

Yummy muffin recipe. I bought frozen cherries from the supermarket, the amount was just over 2 Cups. (muffins were still full of cherries) I really liked the hint of almond flavour throughout the muffin. Next time Im going to add some chopped almonds as well. Delicious!

Evie* November 20, 2002

Yum! I made these with fresh bing cherries, but otherwise followed the recipe. I also sprinkled a little cinnamon sugar in the bottom of the muffin cups and on top. Fantastic!

Quiltingqueen July 27, 2009

This is a keeper. Easy recipe, great cherry and almond combo taste. And I agree with Evie, next time I might add chopped almonds (maybe on top).

BostonMark November 26, 2003

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