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“Delicious recipe! I live in Washington State so there are amazing Rainier cherries here in the summer. ” ~Ingrid
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!
more summer cherry recipes
- Cherry Crumble Pie
- Cherry Pie Filling Recipe
- Cherry Almond Crisp Dump Cake
- Sour Cherry Almond Bars
- Fresh Cherry Dessert Sauce
Ranier Cherry Almond Muffins
Ingredients
- 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.
Taking these on bus trip to the Racetrack- will be great and unusual treat! Thanks…and the cherry tart will grace my dinner table!
i love rainier cherries, but they’re SO expensive! regardless, this is a fine use for them, as that glaze is simply amazing.
Such pretty muffins, love that glaze!
Cherries and almonds a perfect combo.
You can see Mt Rainier from my house (god, will that phrase never cease to remind one of Palin?), and I’ve got some cherry trees in my backyard. 🙂 Cherry season is so nice, but you’re right, the birds love beautiful sweet cherries. I love the almond cherry icing you glazed on top — it really makes the muffins look elegant. Beautiful!
They look so soft and fluffy! And I loveeee cherries!
honestly, my mouth is watering!
Mary x
Yum! I love those cherries and they’re so pretty! They haven’t reached the East coast yet but I’m waiting. these muffins look wonderful!
I bet these are wonderful – cherry and almond is a fabulous flavor combination.
These are lovely. I like cherries and I especially like them with almonds–it’s a divine combination.
Have a great weekend, Sue!