Description
Moist almond cherry muffins packed with juicy cherries and crunchy almonds. Perfect for breakfast or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated or brown sugar
- 1 large egg
- 1 cup yogurt
- 1/3 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups cherries, halved and pitted
- 1/2 cup sliced or slivered almonds
- Extra sliced almonds for topping
Instructions
- Preheat oven to 425°F and prepare a muffin pan with liners or grease.
- Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Mix egg, yogurt, oil, vanilla extract, and almond extract in another bowl.
- Pour wet ingredients into dry ingredients and fold gently until combined.
- Fold in cherries and almonds carefully.
- Divide batter evenly between muffin cups and top with sliced almonds.
- Bake for 3 minutes at 425°F.
- Reduce oven temperature to 375°F and continue baking for 12 to 17 minutes for standard muffins or 22 to 27 minutes for jumbo muffins.
- Check doneness with a toothpick inserted into the center.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack.
Notes
- Do not overmix the batter.
- Pat cherries dry before adding to the batter.
- Toasted almonds add deeper flavor.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 14
- Sodium: 170
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 5
- Cholesterol: 22