The Famous Almond Cherry Muffins from Our Flower Farm
There are recipes that feed people...
…and then there are recipes that become part of a family's story.
These Almond Cherry Muffins are that recipe for us.
Back when our flower farm was open, we'd bake batch after batch because they sold out almost every single time. People would come for flowers, coffee, and "those cherry muffins."
Years later, they're still one of the recipes people ask me to share.
I think it's because they taste like home.
Like pulling into the driveway on a quiet morning.
Like coffee brewing in the kitchen.
Like someone you love pulling warm muffins from the oven before you've even taken off your shoes.
The smell of sweet cherries, toasted almonds, and buttery goodness filling every corner of the house.
Those are the moments I hope never go out of style.
We've always made ours gluten-free, and honestly, no one ever believed they were. If you don't need gluten-free, simply substitute your favorite all-purpose flour cup for cup.
If you make them, we would love to know if they become part of your family's story too. ❤️
Almond Cherry Muffins (add Chocolate if you like!)
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- ¼ cup avocado oil
- 1 tbl spoon of almond extract
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 cup milk
- 2 cups gluten-free cup-for-cup flour (or all-purpose flour)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 cups frozen or fresh cherries (if using frozen, toss with 2 teaspoons flour before folding into the batter)
- 1.5 cups of Chocolate Chips for an amazing upgrade on this recipe!
- Coarse sugar, for sprinkling on top
Directions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- Cream together the butter and sugar until light and fluffy.
- Mix in the avocado oil, then add the eggs one at a time.
- Stir in the milk.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the cherries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the tops generously with coarse sugar.
- Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Enjoy warm with a cup of coffee... preferably with the people you love most. 🤍
