Description
As a busy mom, I know how precious those few moments of peace can be, especially in the morning rush. That’s why I adore these Almond Cherry Muffins! They’re not just a treat; they’re a quick solution for breakfast or a delightful snack that even the pickiest eaters will love.
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 grams) granulated or brown sugar
- 1 large egg, slightly beaten
- 1 cup (227g) yogurt
- ⅓ cup (80ml) canola oil (or vegetable, safflower)
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups (300 grams/11 ounces) cherries, halved and pitted
- ½ cup slivered or sliced almonds (better if toasted), plus extra (not toasted) to sprinkle on top
Instructions
- Preheat oven to 425℉/220℃. Grease 12 muffin cups or line with muffin liners.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
- In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
- Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired.
- Bake for 3 minutes, then reduce the oven temperature to 375℉/190℃.
- Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins.
- They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
Notes
- For best results, use fresh cherries.
- Toasting the almonds enhances their flavor.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg