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Almond Cherry Muffins

Almond Cherry Muffins That Are Moist, Fluffy, and Irresistible

Indulge in these Almond Cherry Muffins, a moist and fluffy treat combining sweet cherries with nutty almond flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1 te teaspoon Baking Soda Not interchangeable with baking powder.
  • 1/2 teaspoon Salt Can use kosher or sea salt.
  • 1/2 cup Granulated/Brown Sugar Swap with coconut sugar for a more natural alternative.
  • 1 large Egg Use a flax egg for a vegan version.
  • 1 cup Yogurt Plain Greek yogurt or dairy-free yogurt works.
  • 1/2 cup Canola Oil Replace with melted coconut oil or butter if preferred.
  • 1 teaspoon Vanilla Extract Use pure vanilla for better results.
  • 1/2 teaspoon Almond Extract Optional but recommended.
  • 1.5 cups Cherries Use fresh, halved cherries or dried/frozen variations.
  • 1/2 cup Sliced Almonds Toasting them enhances flavor.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and grease a muffin tin or line it with muffin liners.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt, whisking until blended.
  3. In another bowl, whisk together the granulated sugar, egg, yogurt, canola oil, vanilla extract, and almond extract until smooth.
  4. Pour the wet ingredients into the dry ingredients, folding gently to combine, careful not to overmix.
  5. Fold in the fresh, halved cherries and sliced almonds.
  6. Spoon the batter into the prepared muffin tin, filling each cup nearly to the top.
  7. Bake for 3 minutes at 425°F (220°C), then lower the temperature to 375°F (190°C) without opening the oven.
  8. Continue baking at 375°F (190°C) for 12–17 minutes until a toothpick comes out clean.
  9. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These muffins can be made with dried or frozen cherries instead of fresh for greater versatility.

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