Mini Cherry Almond Coffee Cakes (perfect for Pinterest breakfast baking). If your mornings swing from sleepy to busy in a snap, these little cakes will save the day. They’re quick to mix, they bake fast, and they taste like a bakery treat you actually made yourself. I love them warm with coffee when the house is quiet and the sun is just peeking in. They’re soft, cherry-studded, and lightly sweet with a hint of almond. If you like a touch of lemon glaze, I’ve got you covered too.

How to Make Lemon Blueberry Coffee Cake

I know, I know. You came here for mini cakes, and now we’re talking lemon blueberry. Here’s the deal. The batter and method are almost identical to what I use for Mini Cherry Almond Coffee Cakes. So I’ll show you the mini version with cherries and almond first, then I’ll drop the lemon blueberry swaps if you want to play later. It’s a solid base recipe that bakes up moist, with a tender crumb and a delicious bakery smell that makes everyone wander into the kitchen.

Ingredients for the mini cakes

1 cup pitted cherries, chopped small (fresh or well-drained thawed)
1 and 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 and 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened to room temp
2 large eggs, room temp
1 teaspoon almond extract
1/3 cup milk, room temp
2 tablespoons sliced almonds, for topping

Directions

Prep: Heat oven to 350 F. Grease a 12-cup muffin pan or line with papers. This batter makes 9 to 12 minis depending on how full you fill the cups.
Whisk dry: In a bowl, whisk flour, baking powder, and salt.
Cream: In a larger bowl, beat butter with both sugars until light and fluffy, 2 to 3 minutes. Add eggs one at a time. Mix in almond extract.
Combine: Mix in half the dry ingredients, then milk, then the rest of the dry ingredients. Stir just until combined. Fold in cherries. The key is to not overmix.
Fill: Spoon batter into the muffin cups. Top with sliced almonds for crunch.
Bake: 16 to 20 minutes, until a toothpick in the center comes out clean or with a tiny crumb. Cool in the pan 5 minutes, then move to a rack.

Tips for success

Use room temperature butter and eggs. It helps the batter come together smoothly.
If using frozen cherries, thaw and pat dry so they don’t bleed or water down the batter.
Chop cherries small so they distribute well in each mini cake.
Let the mini cakes cool completely before glazing, so the glaze sets.

Lemon blueberry swaps if you crave sunshine: switch almond extract for 1 teaspoon vanilla, add 1 tablespoon lemon zest, and use 1 cup blueberries instead of cherries. Keep the batter gentle and avoid overmixing so the crumb stays tender.

“I baked a batch before work and my kids grabbed them right off the cooling rack. The almond on top gets so toasty. These are now my weekday treat.”

Here’s a quick reference for folks who like skimmable info on sweetness, texture, and bake time. Save it for later and you’ll be set.

Lemon Glaze for Coffee Cake

These little cakes taste fantastic on their own, but a light drizzle of lemon icing gives you that glossy bakery finish. It’s a bright pop of flavor that balances the sweet cherries and almond in Mini Cherry Almond Coffee Cakes.

What you will need

1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 to 2 teaspoons milk, as needed to thin

Whisk powdered sugar, lemon juice, and zest. Thin with a tiny splash of milk until the glaze is smooth and pourable. The trick is a slow drizzle over cooled tops so it sets with a slight sheen. For extra lemon, zest over the glaze while it’s still tacky. If you want almond glaze instead, swap lemon juice for milk and add 1/4 teaspoon almond extract. It’s simple, bright, and makes your minis look like a coffee shop treat.

More Breakfast Baking Recipes

When the weekend hits, I turn my kitchen into a cozy bake shop. If you crave more cherry almond moments, my readers go crazy for these two:

– Try my soft and chewy cherry almond breakfast cookies when you want something you can grab and head out the door. They’re tender and not too sweet.

– If you love a crunchy top, bake a batch of cherry almond streusel muffins. That buttery crumb on top gets me every time.

And if you enjoy bars for brunch spreads, don’t miss my glossy glazed pan option mentioned below. You’ll find the same cherry almond magic in a sliceable format, perfect for potlucks and long mornings with family.

More coffee cakes that you will love

If you enjoy the texture and ease of mini coffee cakes, you’ll probably want a simple tray bake for gatherings. My go-to is a pan of cherry bars with almond glaze. They slice cleanly and travel well, so they’re weekend picnic friendly and bake sale approved. I keep the glaze thick for a pretty finish and that sweet almond pop.

Want a twist on fruit? Try folding in raspberries or peaches in summer. In cooler months, chop fresh apples and add a pinch of cinnamon. The base batter you used above handles gentle swaps like a champ. The goal is a soft crumb, a juicy fruit bite, and a little shine on top.

And yes, you can still return to the minis. Mini Cherry Almond Coffee Cakes are ideal for brunch buffets because everyone gets their own. They look cute on a tiered stand and pair perfectly with coffee or tea.

Storage

Fresh is best, but these little cakes behave nicely for a few days. Keep them in an airtight container at room temp for 2 days, or in the fridge up to 5 days. If they’re glazed, let the glaze fully set before stacking, or place parchment between layers so tops stay tidy.

Freezing is easy. Cool completely, skip the glaze, then freeze in a single layer until solid. Transfer to a freezer bag and squeeze out extra air. They’ll keep for about 2 months. Thaw at room temp or warm in a low oven for 5 to 8 minutes to bring the crumb back to life. Add fresh glaze just before serving for that pretty finish.

If your cakes ever feel dry, a quick brush of simple syrup works wonders. It’s just equal parts sugar and water warmed until dissolved. Cool it, dab on a little, and the texture perks up. That’s a handy trick for any coffee cake recipe.

Common Questions

Can I use canned cherries?
Yes. Drain them really well and pat dry. Too much moisture will make the crumb gummy.

Can I double the recipe?
For sure. Bake in two muffin pans or work in batches. Watch the time because full ovens can bake a minute or two longer.

What if I only have salted butter?
Use it and reduce the added salt slightly. Taste the batter and adjust if you like.

How do I keep fruit from sinking?
Chop cherries small and fold in at the end. If you’re worried, toss them lightly in a teaspoon of flour before folding. Don’t overmix.

Can I make these without almond extract?
Yes. Use vanilla extract and add a bit of lemon zest for brightness. You’ll still get a lovely mini cake.

Whether you keep it classic with cherries and almond or try a sunny lemon blueberry twist, these minis are a sweet way to start the day. Mini Cherry Almond Coffee Cakes bake fast, look adorable, and disappear even faster. If you want a full-size lemon blueberry version for company, check out this helpful guide from Barbara Bakes: Lemon Blueberry Coffee Cake Recipe | Barbara Bakes. I hope these tips help you bake with confidence and have a calm, happy morning. Save one for yourself, pour a hot coffee, and enjoy every bite.

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