Almond Cherry Chocolate Muffins

12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Almond Cherry Chocolate Muffins are the perfect tender, buttery baked goods with chocolate chips, almond slices, and sweet cherries.

These easy muffin recipes will having you feeling like you are at your favorite bakery even when you’re in your own kitchen. Enjoy tender crumbly muffins with a cup of coffee for the perfect Breakfast to start your day out right. For more muffin recipes try Pecan Muffins or Banana Chocolate Chip Muffins next.

Almond Cherry Chocolate Muffins in muffin pan close up


These delicious Almond Cherry Chocolate Muffins are perfect for a lazy morning or holiday breakfast. The juicy cherries and crunchy almonds add a lot of texture and flavor to the fluffy base. It is truly the perfect combination, and it’s just bursting with sweet, tart, rich flavor!

The sweet cherry flavor and red color also makes these muffins the perfect treat for Valentine’s Day. Serve them up with other Valentine’s treats like Strawberry Brownies and Cake Balls for a fun holiday get-together. To make them more festive bake the muffins in pink cupcake liners and be sure to put some of the cherries on top instead of just mixing them all into the batter.

Almond Cherry Chocolate Muffins collage of prep steps

You want to add cherries, almonds, and chocolate chips to the top of the muffins instead of just letting the batter cover all of them. This adds fun color and lets everyone know what wonderful flavors are in store for them!

You can also make these breakfast treats ahead of time and enjoy muffins for breakfast throughout the week. It’s great to make a big batch of muffins on the weekend then leave them in the fridge. That way everyone in the family can grab them on the way out the door for breakfast or enjoy them as a snack throughout the day.



  • Prep time: Preheat your oven to 350 degrees and line the muffin cups with paper liners.
  • Batter: Add the vegetable oil, sour cream, granulated sugar, eggs, whole milk, and almond extract to a large mixing bowl. Whisk the wet ingredients together until well blended. In a separate bowl sift the flour, cocoa powder, baking powder, baking soda, and salt. Continue sifting until it’s combined and there are no clumps. Combine the flour mixture with the wet ingredients, but be careful not to over-mix.
  • Assemble: Stir in ½ cup mini chocolate chips. Use an ice cream scoop to scoop batter into the muffin liners. Add the remaining chocolate chips, sliced almonds and cherries to the top.
  • Bake: Bake the muffins for 18-20 minutes. You can test if they’re done by sticking a toothpick in the center. Once it comes out clean, they’re finished baking. Leave them on a wire rack to cool.

Almond Cherry Chocolate Muffins batter in muffin pan


  • Mini Muffins: You can make these Almond Cherry Chocolate Muffins into adorable bite-sized treats by baking them in mini muffin tins with mini cupcake liners. Just make sure the cherries and almonds are broken into small enough pieces for the mini muffins.
  • Dark Chocolate: Dark chocolate tastes great with cherries, so you can use dark chocolate chips or dark chocolate chunks instead of semisweet chocolate chips.
  • Nuts: Instead of almonds try out pecans, walnuts, hazelnuts, or cashews in the recipe.
  • Flour: You can use different kinds of flour in the recipe instead of all-purpose flour. Try out whole wheat flour for some more nutrients. Or, to make the muffins gluten-free use almond flour, coconut flour, or oat flour.
  • Oil: If you would like, replace the vegetable oil in the recipe with coconut oil, sunflower oil, or avocado oil.
  • Fruit: You can try different kinds of berries in the recipe like strawberries, blueberries, raspberries, cranberries, or other fresh fruits. Another option is using maraschino cherries in place of the regular cherries in the recipe. The maraschino cherry juice will add lots of flavor to the muffins.
  • Glaze: For a simple icing on top of your Almond Cherry Chocolate Muffins, combine 2 cups powdered sugar, ¼ cup melted butter, 3 tablespoons of milk, and 1 teaspoon vanilla extract. Whisk the glaze together and drizzle it over the muffins before serving. You can also sprinkle some sparkling sugar over the top and it will stick to the glaze.

Almond Cherry Chocolate Muffins in muffin pan



  • Serve: You can serve Almond Cherry Chocolate Muffins fresh from the oven and leave them uncovered at room temperature for up to 2 hours.
  • Store: To store the muffins at room temperature, line an airtight container or plastic bag with a paper towel and put the muffins in the sealed container. They’ll stay good for up to 4 days. You can also put the sealed container in the fridge for up to 1 week.
  • Freeze: Sealed muffins can be frozen for up to 3 months. Thaw them at room temperature before eating.

Almond Cherry Chocolate Muffins in muffin pan

Pin this recipe now to remember it later

Pin Recipe

Almond Cherry Chocolate Muffins

Almond Cherry Chocolate Muffins are the perfect tender, buttery baked goods with chocolate chips, almond slices, and sweet cherries.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 3 tablespoons vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup whole milk
  • 1 teaspoon almond extract
  • 1 1/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup fresh cherries , pitted and chopped
  • 1 cup miniature semisweet chocolate chips
  • 1/4 cup sliced almonds


  • Preheat the oven to 350 degrees.
  • Line a 12 cup muffin tin with muffin liners.
  • In a large bowl add the vegetable oil, sour cream, sugar, egg, whole milk, and almond extract and whisk until fully combined.
  • Into a second bowl sift the flour, cocoa powder, baking powder, baking soda, and salt and whisk until just combined.
  • Add dry ingredients to the wet ingredients and whisk until just combined.
  • Stir in fresh cherries and ½ cup of chocolate chips.
  • Using a ¼ cup ice cream scoop, scoop the batter into each liner.
  • Top with ½ cup of chocolate chips and sliced almonds.
  • Bake for 18-20 minutes or until a toothpick comes out clean.


Calories: 275kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 113mg | Potassium: 248mg | Fiber: 3g | Sugar: 17g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Almond Cherry Chocolate Muffins Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.