Cherry Almond Muffins
Easy and delicious cherry almond muffins made with sweet cherries and slivered almond, perfect breakfast.
Servings: 6 servings
Calories: 265kcal
Ingredients
- 1 cup 130g Unbleached All-Purpose Flour
- 2 tablespoons butter melted
- ½ cup 100g granulated sugar
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup unsweetened almond milk / milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup almond milk you can milk also
- ½ cup slivered almonds Reserve 2 tablespoon for garnishing
- 1 cup cherries pitted, coarsely chopped, and drained
Instructions
- Preheat the oven to 400°F. Line with paper, or lightly grease a 6-well muffin pan.
- In medium bowl add flour, salt and baking powder and mix well.
- In another bowl add sugar egg and mix well to this add sour cream, melted butter, vanilla extract, and almond milk, and mix well
- Add dry ingredients and add them to butter/sugar mixture. Gently fold in almonds and cherries.
- Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with reserved cherries and slivered almonds, and bake for 10 minutes at 400F and then reduce the temperature for 350F to 18 minutes, or until muffins test done.
- Store at room temperature for 3 days or freeze for up to a month.
Video
Notes
- Mixing the batter develops gluten, a protein that can make a muffin overly tough. keep a light texture, mix the muffin batter until it is just combined.
- Bake big, bakery-style muffins by placing paper baking cups directly onto a baking sheet instead of muffin tins, which restrict the size of the muffins. Fill the cups about two-thirds full for a domed top and also start baking at high temperature.
- Toss the fruit in 2 tablespoons of all-purpose flour before adding it to the batter. This will prevents fruit from sinking to the bottom of the muffins during baking.
- You can freeze the muffins by letting them cool completely and them placing them in the freezer for an hour until they're individually frozen solid. Transfer the muffins to a freezer bag. They will last for two to three months.
Nutrition
Serving: 6g | Calories: 265kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 277mg | Potassium: 218mg | Fiber: 2g | Sugar: 20g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 1mg
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