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Almond Cherry Muffins

Irresistible Almond Cherry Muffins Perfect for Any Snack!

Delight in these Almond Cherry Muffins, a fluffy treat perfect for snacking. Quick and nutritious!
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.75 cups Granulated or Brown Sugar
  • 1 large Egg
  • 1 cup Yogurt Greek yogurt yields a thicker batter.
  • 0.33 cups Canola Oil Can be swapped with melted butter.
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Almond Extract Can replace with extra vanilla.
  • 1-1.5 cups Cherries (Fresh/Halved & Pitted) Fresh, dried, or frozen.
  • 0.5 cups Slivered or Sliced Almonds Optional.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 425℉ (220℃) and prepare a muffin tin by greasing or lining it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk the egg, yogurt, canola oil, vanilla extract, and almond extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the halved cherries and almonds until evenly distributed.
  6. Divide the batter evenly among muffin cups, filling them about ⅔ to ¾ full.
  7. Bake for 3 minutes at 425℉ (220℃) then reduce to 375℉ (190℃) and bake for an additional 12-17 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Muffins can be stored at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

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