Cherry Almond Muffins
Bursting with juicy cherries and the nutty aroma of almonds, these Cherry Almond Muffins are a delightful treat that combines sweet, fruity flavors with a tender, buttery crumb. Perfectly golden and topped with crunchy sliced almonds, these muffins are easy to whip up in just 15 minutes of prep time, making them an ideal choice for breakfast, brunch, or a midday snack. The duo of vanilla and almond extracts adds a rich depth of flavor, while fresh or frozen cherries ensure year-round baking possibilities. Whether dusted with a sprinkle of powdered sugar for a touch of elegance or enjoyed as is, these moist and fluffy muffins are sure to impress! Keywords: Cherry Almond Muffins, moist muffins recipe, cherry desserts, easy breakfast recipes, brunch ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 2 pieces Large eggs
- 1.5 cups Fresh or frozen cherries, pitted and halved
- 0.5 cups Sliced almonds
- 0.25 cups Powdered sugar (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, mix the melted butter, milk, vanilla extract, almond extract, and eggs until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should still be slightly lumpy.
Fold in the pitted and halved cherries and the sliced almonds, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled muffins with powdered sugar before serving.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 429.0 g | 156% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 221.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 576 mg | 44% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
