Cherry Almond Muffins

Cherry Almond MuffinsIf fresh cherries are out of your budget or out of season, the frozen version will work just as well! No need to defrost before adding them in

Cherries are a good source of antioxidants and they plump nicely when baked in muffins.

Make 18 muffins

Cherry Almond Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 18 muffins

Serving Size: 1 muffin

Calories per serving: 135 calories

Fat per serving: 7 g fat (1 g saturated)

Cherry Almond Muffins


  • 3/4 cup all-purpose flour
  • 3/4 cup "white" whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temperature (grassfed if possible)
  • 1 egg white
  • 1 cup low-fat, 1 % buttermilk
  • 1 cup fresh or frozen cherries
  • 1 teaspoon almond extract
  • 1/2 cup slivered almonds


  • Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. Combine both types of flour, baking soda, baking powder, and salt in a large bowl or zipper lock bag. Stir or shake well to combine.
  • With a wooden spoon or an electric mixer on medium, in a medium bowl, mix the sugar and butter until smooth. Stir in the egg white, buttermilk, cherries, extract, and almonds, the mixture will clump slightly. Add flour mixture and stir until a batter forms about 10 strokes with a wooden spoon - don't over mix, otherwise your muffins will be tough.
  • Fill muffin tins 3/4 of the way full. Bake for 20 to 25 minutes or until muffins spring back to the touch when pressed. Repeat with remaining batter. Transfer to a wire rack to cool then store in an air-tight container for up to 3 days.

Nutritional Stats Per Serving (1 muffin): 135 calories. 2 g protein, 16 g carbohydrates, 7 g fat (1 g saturated), 1 mg cholesterol, 1 g fiber, 165 mg sodium.:

Weight Watchers® Points Plus: 3

Make It A Meal: Serve with Turkey Meatballs or Zucchini Cakes.

Wine Pairing: Gigondas, Cote de Rhone, or Red Zinfandel





  1. i made these for my family today and they were soooo super yummy! thanks for the fab receipe!

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