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Almond Cherry Muffins Recipe

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★★★★★

4.7 from 64 reviews

Delight in these moist and flavorful Almond Cherry Muffins, featuring a tender crumb enriched with yogurt and oil, bursting with fresh cherries and a hint of almond extract. Perfect for breakfast or a sweet snack, these muffins offer a delightful balance of tart and nutty flavors topped with crunchy sliced almonds.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) granulated or brown sugar

Wet Ingredients

  • 1 large egg, slightly beaten
  • 1 cup (227 grams) yogurt
  • 1/3 cup (80 ml) canola oil (or vegetable, safflower)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon almond extract

Add-ins

  • 1 1/2 cups (300 grams/11 ounces) cherries, halved and pitted
  • 1/2 cup slivered or sliced almonds (preferably toasted), plus extra sliced almonds to sprinkle on top

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 425℉ (220℃). Grease 12 muffin cups or line them with muffin liners to prevent sticking.
  2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the sugar until evenly combined.
  3. Combine wet ingredients: In a separate medium bowl, whisk the slightly beaten egg with the yogurt, canola oil, vanilla extract, and almond extract until smooth.
  4. Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or rubber spatula until just combined. The batter should be thick and lumpy; avoid overmixing to keep muffins tender. Carefully fold in the slivered almonds and cherries, trying not to crush the fruit to prevent staining the batter.
  5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle additional sliced almonds on top for added crunch and visual appeal.
  6. Bake muffins: Place the muffin pan in the preheated oven and bake for 3 minutes at 425℉ (220℃). Then reduce the oven heat to 375℉ (190℃) and bake for an additional 12 to 17 minutes for standard muffins or 22 to 27 minutes for jumbo-sized muffins. Muffins are done when a toothpick inserted into the center comes out clean. If muffins start browning too quickly, cover loosely with aluminum foil.
  7. Cool: Let the muffins cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.

Notes

  • Using fresh cherries is best, but frozen cherries that are thawed and drained can also be used.
  • To toast almonds, spread them on a baking sheet and bake at 350℉ (175℃) for 5-7 minutes until golden and fragrant.
  • Be careful not to overmix the batter to avoid dense muffins.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
  • For a dairy-free version, substitute yogurt with a plant-based alternative.

Keywords: almond cherry muffins, cherry muffins, almond extract muffins, breakfast muffins, fruity muffins, nutty muffins

Find it online: https://cookcrisis.com/almond-cherry-muffins-recipe/