Cherry-Almond Muffins

Recipe by Sue Gray

The first muffin recipe, found in Hannah Glasse's 1747 book, "The Art of Cookery Made Plain and Easy," begins, "To a bushel of Hertfordshire white flour, take a pint and a half of Good Ale Yeast..." Obviously, Hannah was cooking for a crowd. Muffins, at first a purely English specialty, gradually made their way to America.

Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut pairing that were made for one another.

25 mins
25 to 30 mins
55 mins
12 muffins
Cherry-Almond Muffins


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan.

  2. Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Add the almond extract.

  3. Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk. Gently fold in almonds and cherries.

  4. Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done.

  5. Store at room temperature for 3 days, or freeze for up to a month.