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Cherry Almond Muffins

VGVegetarian

By Danae

on Jul 21, 2014, Updated Jul 17, 2024

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Cherry season is in full swing so before it passes by I’m stuffing my face with as many of them as possible. Along with eating them by the handfuls and throwing them in salads, I also made these delicious Brown Butter Cherry Almond Muffins.

I originally made these muffins a couple of weeks ago when my sister was in town. She was headed up to the Tetons and Yellowstone National Park to do some camping and hiking for a couple of weeks. It just so happens that my house is on the way up there so she stayed with us for a couple of days. We had so much fun together! Spending the day in Denver was at the top of our list. We started the day by going for a run and then afterwards stopped for some breakfast. We then did a little more exploring and wound up at this great coffee shop/breakfast spot. It’s a tiny little place called Rise and Shine Biscuit Kitchen and Cafe. We both ordered cappuccinos which are our favorite drink and then we shared a Hatteras which is a biscuit cinnamon roll. Holy cow guys, it was so good!! I’m pretty sure I could have eaten 3 of them. It was warm and gooey with all that lovely cinnamon sugar goodness. They also give you a little container of cream cheese icing to slather over the biscuit cinnamon roll, because who doesn’t love a little cream cheese frosting on top?! We ended the perfect day making these Pulled Pork Biscuit Sandwiches for dinner (we were on a biscuit kick after the one we shared for breakfast), and then going out for ice cream, because after all it’s summer and every day should end with ice cream. Even though her visit was short we were still able to catch up and do most of the things we planned on. I think that not being able to see family every day makes you appreciate them that much more. I hadn’t seen my sister in over a year so the couple days that we spent together were very special for both of us. Since she still had an 8 hour drive from our house to the Tetons I knew she would need some snacking food for the ride as well as some easy grab and go breakfast while she was camping. I decided to make her these Brown Butter Cherry Almond Muffins.

Like me, my sister is also a fan of anything with almond flavoring in it. I knew she would love these nutty, sweet, almond filled muffins. The inspiration for these muffins came from Jennifer over at Savory Simple. Have you been to her site yet? If you haven’t get there now! She not only creates delicious recipes, but her photography, oh my goodness, it will Blow. Your. Mind! I love the idea of adding brown butter to muffins, well actually I love adding brown butter to anything. If you haven’t ever tried it you really need to. It give the butter the most wonderful deep nutty flavor and turns the average muffin or baked good into something truly over the top.

Instead of using nectarines in my muffins I chose to use cherries, because they are so sweet and perfect right now. I of course had to pair the cherries with almond because it’s such a classic combination and they taste fantastic together! To make the muffins a little healthier I replaced some of the butter with Greek yogurt and some of the all purpose flour with whole wheat pastry flour. The muffins were moist, light, sweet, filling, and most importantly delicious. I was actually a little sad to see them go, but I knew my sister would be needing some extra fuel for all the hiking she would be doing. So before cherry season comes to an end, grab a bag and bake a batch of these healthy and delicious Brown Butter Cherry Almond Muffins!

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Brown Butter Cherry Almond Muffins

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 12 muffins

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Fresh sweet cherries, nutty brown butter, and crunchy almonds, make the perfect flavor combination in these delicious and healthy muffins!

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Ingredients 

1x2x3x

• ▢ 3 T. butter browned
• ▢ 1 cup whole wheat pastry flour
• ▢ ½ cup all purpose flour
• ▢ 1/3 cup granulated sugar
• ▢ 2 T. cornstarch
• ▢ 2 t. baking powder
• ▢ ¾ t. cinnamon
• ▢ ½ t. kosher salt
• ▢ 4 T. plain non fat Greek yogurt
• ▢ ¾ cup low fat buttermilk
• ▢ 1 egg
• ▢ ¾ t. almond extract
• ▢ ¼ cup slivered almonds toasted
• ▢ 1 cup cherries pitted and chopped

Instructions 

• Preheat the oven to 375 degrees and spray a 12 cup muffin tin with cooking spray or line with muffin liners.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted start whisking it until foam forms.
• Continue whisking until the butter starts to brown and smell nutty.
• Remove the browned butter from the heat and let it cool.
• In a large bowl whisk together the flours, sugar, cornstarch, baking powder, cinnamon, salt, and toasted slivered almonds.
• In a smaller bowl whisk together the Greek yogurt, buttermilk, egg, cooled brown butter, and almond extract.
• Fold the wet ingredients into the dry until almost combined.
• Add in the chopped cherries and fold in just until combined.
• Using an ice cream scoop or spoon, scoop the batter into the muffin cups until they are about 3/4 of the way full.
• Place the muffins in the oven on the middle rack and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack before serving.

Notes

If you plan on freezing the muffins cool them completely, then wrap them individually in plastic wrap and place them in a freezer bag.

Tried this? Leave a comment below!