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Cherry Muffins with Almond

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Cherry almond muffins are a delightful treat combining the sweetness of fresh cherries and the nutty richness of almonds, baked into soft, moist muffins perfect for breakfast or a snack.

Ingredients

  1. 1 1/2 cups all-purpose flour
    1/2 cup almond meal (or ground almonds)
    1/2 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon almond extract
    1/2 cup unsalted butter, melted
    1 large egg
    1/2 cup milk (or almond milk for a dairy-free version)
    1 cup fresh or frozen cherries, pitted and chopped
    1/4 cup sliced almonds (for topping)
    Optional: 1 tablespoon honey or maple syrup (for added sweetness)

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.

  1. In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the melted butter, egg, milk, and almond extract until smooth and combined.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
  4. Fold in the chopped cherries gently, ensuring they are evenly distributed throughout the batter.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the sliced almonds on top of each muffin.
  6. Bake for 18-20 minutes, or until golden brown on top and a toothpick inserted comes out clean. If browning too quickly, cover loosely with aluminum foil and continue baking until done.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Variations: Add a streusel topping or swap cherries for blueberries, raspberries, or strawberries for a different flavor.
  • Vegan Version: Use a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water), almond milk, and coconut oil instead of butter.
  • Storage: Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/cherry-muffins-with-almond/