Dried Cherry Almond Muffins with Cornmeal
Tender, almond-rich muffins studded with tart dried cherries and polenta for subtle crunch. The combination of almond paste and extract creates deep nuttiness balanced by bright fruit. Perfect for breakfast, brunch, or afternoon tea. This version skips typical chocolate in favor of stone fruit and grain texture, making it sophisticated enough for entertaining yet simple enough for weekday baking.
Ingredients
- 8 ounce dried cherries, cut into raisin-sized pieces
- 8 ounce almond paste, crumbledmarzipan1:1nuttree_nuts-free
same result, slightly different texture
- 2 tablespoon all-purpose flour, for coatingwhole wheat flour0.75 cup wheat+0.25 cup all-purposegrain
denser, nuttier; use 0.5 cup water instead of all buttermilk
- 1 ½ cup buttermilk
- 8 ounce butter, melted and cooled
- 3 extra-large eggs
- 1 teaspoon almond extract
- 3 cup all-purpose flourwhole wheat flour0.75 cup wheat+0.25 cup all-purposegrain
denser, nuttier; use 0.5 cup water instead of all buttermilk
- ½ cup yellow cornmeal, or polenta
- ½ cup sugar
- 3 teaspoon baking powder
- 1 ½ teaspoon salt
Instructions
- 1
Preheat oven to 350°F. Line two muffin tins with liners and fill empty cups halfway with water.
- 2
Toss dried cherries and almond paste with flour until coated. Set aside.
- 3
Whisk buttermilk, melted butter, eggs, and almond extract until blended.
- 4
Whisk together all-purpose flour, cornmeal, sugar, baking powder, and salt.
- 5
Add wet mixture to dry ingredients and stir until just combined. Fold in cherry mixture. Do not overmix.
- 6
Fill muffin liners just above the rim with thick batter.
- 7
Bake until golden and a toothpick inserted in center comes out clean.
Tips
Do not overmix the batter once wet and dry combine. A few lumps are fine and prevent tough, dense muffins with tunneling.
Fill empty muffin cups with water so heat distributes evenly and muffins bake uniformly across both tins.
Good to Know
Keep in airtight container at room temperature up to 3 days. Refrigerate up to 5 days. Moisture from cherries and cornmeal keeps them tender.
Make and freeze unbaked muffins in lined tins up to 1 month. Bake directly from frozen, adding 5 extra minutes. Or bake, cool, wrap individually, and freeze up to 2 months.
Serve at room temperature or lightly warmed. Pair with coffee, tea, or yogurt for breakfast. Good alongside salad for light lunch.
Common Mistakes
Overmix batter to avoid dense, tunneled muffins with tough crumb.
Skip the water bath to avoid uneven baking and dry edges while centers remain underdone.
Use cold butter to avoid curdling eggs and creating broken batter.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
same result, slightly different texture
General Alternatives
denser, nuttier; use 0.5 cup water instead of all buttermilk
Full guide →FAQ
Can I use fresh cherries instead of dried?
Fresh cherries contain more moisture and will break down during baking, making muffins soggy. Use dried cherries for structure. If using fresh, pit and dice small, then toss with 1 teaspoon cornstarch before adding to batter.
What if my almond paste is in a solid block instead of crumbled?
Crumble the block by hand or pulse briefly in a food processor. Do not overmix into a paste. Crumbles fold into batter more evenly than a dense mass, distributing almond flavor throughout.
How long do these muffins stay fresh and can I freeze them?
Airtight container: 3 days at room temperature, 5 days refrigerated. Freeze baked muffins individually wrapped up to 2 months, or freeze unbaked in tins and bake from frozen, adding 5 minutes.