Candied Cherry Muffins

  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 12 muffins
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2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1 3/4 sticks (14 tablespoons) unsalted butter, melted

1/3 cup almond paste, crumbled (about 3 ounces)

1 teaspoon pure vanilla extract

1/2 cup chopped candied lemon and/or orange peel

1/2 cup candied cherries, quartered

Confectioners' sugar, for dusting


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
  2. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
  3. Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.

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