Cherry muffins with amaretto glaze

Total Time
30 min
10 min
20 min
These moist morning muffins get a double dose of delicious nutty flavor from amaretto and almond extract. Use fresh sour cherries when they’re plentiful, during June and July. The rest of the year, thaw frozen sour cherries, or rinse and drain canned sour cherries. When you test the muffins, make sure your toothpick or cake tester is touching the bready part of the muffin, not a cherry. Cooling the muffins in the pan allows the muffins to reabsorb the juices released by the cherries. Make sure that the muffins have cooled completely before you glaze them; if you brush on the syrup while they are still warm, it will be absorbed rather than hardened into a topping.


1% low fat buttermilk

1 cup(s), low-fat


2 large egg(s)

Unsalted butter

4 Tbsp

Almond extract

1 tsp

Dark brown sugar

½ cup(s), packed

All-purpose flour

1 cup(s)

Baking powder

½ Tbsp

Baking soda

1 tsp

Table salt

½ tsp

Sour red cherries

1¼ cup(s), fresh, pitted


¼ cup(s)


¼ fl oz, amaretto


  1. Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray. In a small bowl, combine the raisins and boiling water.
  2. In a large bowl, whisk the buttermilk, eggs, butter, and almond extract. Whisk in the brown sugar. Add the flour, baking powder, baking soda, and salt; stir to combine. Fold in the sour cherries.
  3. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes. Cool in the pan on a rack 30 minutes; remove from the pan and cool completely on the rack.
  4. To make the glaze, in a small saucepan combine the granulated sugar and amaretto over medium heat; stir constantly until the sugar dissolves. Bring to a boil, reduce the heat to low, and simmer until a thick syrup forms, about 10 minutes. Brush over the muffins.