Ranier Cherry Almond Muffins

Ranier Cherry Almond Muffins ~ these tender cherry muffins are packed with ripe juicy fruit and topped with a sweet cherry glaze!

Yay! We’re right smack dab in the middle of the sweet spot for buying cherries. Supply is up and the price is down. I’ve never used Ranier cherries before, they’re those creamy yellow cherries from Washington; they’re usually more expensive, and harder to find. Apparently the birds like them too, and they eat a lot of the crop before it even leaves the trees. But they are affordable and in season right now, and so I grabbed a bag.

They’re a pretty combination of blush red and yellow on the outside, and pale yellow inside. They have a sweeter, lighter taste than regular cherries.

I really loaded these muffins with them, along with lots of sliced almonds. Then I added a cherry almond glaze on top just to seal the deal.

I find cherries to be totally irresistible, and the fact that they have such a short season makes them all the more desirable, in my mind. If you can get your hands on fresh cherries, definitely look up my Sweet Cherry Almond Bars, the cherries are baked up in a to-die-for buttery almond shortbread crumble crust ~ yum!

Ranier Cherry Almond Muffins

3.60 from 10 votes

Ranier Cherry Almond Muffins ~ these tender muffins are packed with ripe juicy cherries and topped with a sweet cherry glaze!

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Prep Time:15 minutes minutes

Cook Time:20 minutes minutes

Total Time:35 minutes minutes

Servings: 12 muffins

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Ingredients

 

US CustomaryMetric

• 1 3/4 cups all purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 cup buttermilk
• 4 Tbsp unsalted butter, melted
• 1 cup (heaping) pitted and chopped sweet cherries
• 1/2 cup sliced almonds

For the glaze

• 1 cup confectioner's sugar
• 1 tsp almond extract
• cherry juice, or milk or cream to thin
• 1/4 cup sliced almonds, lightly crushed

Instructions

• Set oven to 375°F.
• Whisk the dry ingredients together in a large bowl.
• Whisk the wet ingredients together in a separate bowl. Add wet ingredients to the dry, mixing just until combined.
• Fold in the cherries and almonds.
• Fill 12 muffin cups and bake for 25-35 minutes until a toothpick comes out clean.
• Make the glaze by mixing the sugar with enough cherry juice, or milk, to make a spreadable glaze. Add the almond extract and the crushed almonds.
• Cool the muffins on a rack, and spoon the glaze over them when they are cool.

Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: almonds, baking, cherries, dessert, muffins

Nutrition

Serving: 1 muffin · Calories: 247 kcal · Carbohydrates: 41 g · Protein: 4 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 26 mg · Sodium: 171 mg · Potassium: 189 mg · Fiber: 1 g · Sugar: 25 g · Vitamin A: 177 IU · Vitamin C: 1 mg · Calcium: 75 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.  Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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