Cherry Almond Muffins are a delightful and sweet treat that adds a twist to your dessert recipes. This yummy recipe changes traditional muffins into a flavorful breakfast delight, packed with juicy cherries and crunchy almonds to create a delicious and yummy treat for any time of day.
To create this dish, simply prepare a moist muffin batter, then fold in plump cherries and a handful of sliced almonds for a delicious combination. Bake until the muffins are golden and fragrant, then enjoy a warm, comforting bite that’s sure to be loved by everyone.
Perfect for brunch, a quick breakfast, or a cozy morning in, Cherry Almond Muffins are easy to make and offer a unique flavor. Each bite has a blend of sweet, nutty, and fruity goodness that will lift your after-meal time. Taste the deliciousness of Cherry Almond Muffins and bring a new touch of flavor to your recipe book.
Cherry Almond Muffins
Equipment
- Mixing bowls
- Sifter
- Electric mixer
- Muffin Pan
Ingredients
- ½ cup sliced almonds divided
- 2½ cups super fine almond flour
- ¼ cup frozen cherries each cut into at least 8 pieces
- ½ tsp sea salt
- 1 tsp almond extract
- ¾ cup granulated stevia/erythritol blend
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- 4 pasture-raised eggs
- 1 tsp grain-free baking powder
- ¼ cup pasture-raised butter or coconut oil melted
Instructions
- Preheat the oven to 350ºF. Prepare a muffin pan by lining it with muffin liners or greasing it with coconut oil.
- In a medium bowl, combine almond flour, salt, baking powder, and granulated sweetener, whisking until well mixed.
- Then, whisk in the melted butter or coconut oil until the mixture resembles a coarse meal.
- In another bowl, whisk together the eggs, almond milk, and both vanilla and almond extracts.
- Add the egg mixture to the dry ingredients, stirring until just combined.
- Gently fold in the cherries and 1/4 cup of sliced almonds, reserving the remaining 1/4 cup for topping.
- Spoon the batter into the prepared muffin pan, filling each cup about two-thirds to three-quarters full.
- Top with the reserved sliced almonds.
- Bake for 25-30 minutes or until the tops bounce back when lightly pressed.
Notes
- Feel free to substitute the granulated sweetener with your preferred sweetener, such as honey, maple syrup, or a sugar alternative.
- Store almond flour in an airtight container in a cool, dry place or in the refrigerator to maintain freshness.
- If cherries aren’t in season, you can use other fruits like blueberries, raspberries, or diced peaches.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 226 kcal |
| Carbohydrates | 9 g |
| Protein | 8 g |
How To Make Muffins Moist?
The key to moist muffins is using sour cream or plain yogurt. Sour cream helps keep the muffins extra moist, but plain yogurt can be used as a substitute if needed.
How To Make High Muffins?
To achieve tall, bakery-style muffins, chill the muffin batter overnight in the fridge before baking. This is the best method to ensure your muffins rise high.
Which Is Better For Muffins: Oil Or Butter?
You can substitute oil with butter in a muffin recipe, as most muffin recipes are quite forgiving. Butter may provide a better flavor, enhancing the overall taste of the muffins.
