Cherry Almond Muffins with Brown Butter Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist muffins studded with fresh cherries and toasted almonds, topped with a rich brown butter glaze that elevates these treats for any outdoor gathering. This recipe, ready in about 37 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 12 International cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: In a small saucepan, melt 6 tbsp unsalted butter over medium heat, stirring frequently until it turns golden brown and smells nutty (about 4-5 minutes). Remove from heat and let cool slightly.
  3. Step 3: In a large bowl, whisk together 3/4 cup granulated sugar, 2 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth. Slowly whisk in the browned butter.
  4. Step 4: Add the dry flour mixture to the wet ingredients and stir just until combined. Gently fold in 1 cup pitted and halved fresh cherries and 1/2 cup toasted sliced almonds.
  5. Step 5: Divide the batter evenly among the 12 muffin cups. Bake for 20-22 minutes until muffins are golden and a toothpick inserted in the center comes out clean.
  6. Step 6: For the glaze, whisk 4 tbsp cooled brown butter with 1/2 cup powdered sugar until smooth. Drizzle the glaze over warm muffins before serving or packing for your picnic.

Related recipes