Muffins with cherries and almonds are a delightful combination of sweet and nutty flavors. Here’s a recipe that brings these two ingredients together in a delicious muffin:
Cherry Almond Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1/2 cup milk (or any milk substitute)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh or frozen cherries, pitted and halved (if using frozen, do not thaw)
- 1/4 cup sliced almonds (for topping)
Instructions:
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Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
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In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
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In another bowl, mix together the milk, vegetable oil, egg, sour cream (or Greek yogurt), and almond extract until well combined.
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Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
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Gently fold in the cherries until evenly distributed throughout the batter.
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Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Sprinkle the tops of the muffins with sliced almonds.
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Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
These muffins have a lovely mix of sweet cherries and crunchy almonds, perfect for breakfast or a snack. Enjoy!
