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](https://cdn.thefreshmancook.com/wp-content/uploads/2024/07/Cherry-Almond-Muffins-300x300.png)
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?
![Cherry Almond Muffins](https://cdn.thefreshmancook.com/wp-content/uploads/2024/07/Cherry-Almond-Muffins-2.png)
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.