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Almond Cherry Muffins

Almond Cherry Muffins: Moist Bites of Joy for Your Morning

These Almond Cherry Muffins are moist and fluffy, perfect for breakfast or a mid-afternoon treat.
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Prep Time 10 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 2 teaspoons Baking Powder Ensure freshness
  • 1 teaspoon Baking Soda Not essential if using more baking powder
  • 1 teaspoon Salt Omit if using salted ingredients
  • 1 cup Granulated/Brown Sugar Maple syrup can be a delicious alternative
  • 1 Large Egg Replace with a flax egg for a vegan version
  • 1 cup Yogurt Greek yogurt works well
  • 1/2 cup Canola Oil Can substitute with melted butter or coconut oil
  • 1 teaspoon Vanilla Extract Consider almond extract for a nutty boost
  • 1 teaspoon Almond Extract Can be omitted or replaced with vanilla
  • 1 cup Cherries Frozen or dried cherries are great substitutes
  • 1/4 cup Sliced Almonds Toasting enhances flavor

Equipment

  • Oven
  • Mixing bowls
  • muffin tins
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare muffin tins by greasing or lining them.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, whisk together sugar, egg, yogurt, canola oil, vanilla extract, and almond extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Fold in the halved cherries and slivered almonds, ensuring even distribution.
  6. Spoon the batter into muffin tins, filling almost to the top. Add extra almonds on top if desired.
  7. Bake in the preheated oven at 425°F for 3 minutes, then reduce the temperature to 375°F (190°C) and bake for 12-17 minutes.
  8. Once baked, cool muffins in the tins for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure cherries are patted dry before adding to batter. Avoid overmixing to keep muffins light and fluffy.

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