Cherry Almond Muffins with Brown Butter Glaze
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 general-inspired desserts 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.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup pitted and halved fresh cherries
- 1/2 cup toasted sliced almonds
- 1/2 cup powdered sugar
- 4 tbsp (for glaze) brown butter
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cherry Almond Muffins with Brown Butter Glaze take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cherry Almond Muffins with Brown Butter Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cherry Almond Muffins with Brown Butter Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cherry Almond Muffins with Brown Butter Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cherry Almond Muffins with Brown Butter Glaze?
General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
