Cherry Almond Muffins (or Muffin Tops)
Prep time
Cook time
Total time
I'm not going to lie - these sweet cherry almond muffins are really just cake in disguise, but since that means you can legitimately eat cake for breakfast, who cares?
Recipe type: Breakfast
Serves: 12
  • 1½ cups flour
  • ½ cup ground almonds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • ½ cup butter, softened
  • 1 egg
  • ⅔ cup milk
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 1 cup dried tart cherries
  • ½ cup sliced blanched almonds
  1. Preheat oven to 400F. Lightly butter a 12-cup muffin tin, or line with paper liners.
  2. In a large bowl, combine flour, ground almonds, baking powder, baking soda and salt.
  3. In a separate bowl, cream together sugar and butter until light and fluffy. Add egg and beat until smooth. Stir in the milk, almond extract and vanilla extract. Add in the dry ingredients, along with the dried cherries, and stir until just barely combined. Distribute batter evenly between the prepared muffin cups, and sprinkle the tops with sliced almonds.
  4. Bake in preheated oven for 18-20 minutes, or until tops are puffed and golden brown, and a toothpick inserted into the centre comes out clean.
  5. To make muffin tops, separate the top from the stump. Eat the tops. Comment to the nearest listener that the top really is the part where the muffin breaks free of the pan and does its own thing.
  6. Collect the stumps in a garbage bag and discard with the assistance of your friendly neighbourhood Newman.
Recipe by Crumb: A Food Blog at