Almond Cherry Muffins
These cherry
and almond muffins are bursting with fresh sweet cherries and bursting with
almond flavor from almond flour, extract and chopped almonds!
Ingredients
For the
muffins:
- 1/2 tsp baking soda
- 2/3 cup packed brown sugar
- 2 tsp baking powder
- 2 large eggs
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2/3 cup milk (any variety - I used almond milk)
- 1/3 cup sliced almonds
- 2 cups all-purpose flour
- pinch of salt
- 1 cup chopped fresh sweet cherries + 1/2 tsp granulated sugar
For the
streusel topping:
- 1 tsp ground cinnamon
- 1/2 cup sliced almonds
- 1 1/2 tbsp unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 tbsp all-purpose flour
Instructions
First, preheat
oven to 400 degrees F and grease a 12-well muffin pan. In a small bowl, combine
the chopped cherry pieces with 1/2 tsp. Teaspoon granulated sugar and mix to
evenly coat the cherries. Put aside.
Then, in a
bowl, add the flour, brown sugar, baking powder, baking soda and salt and whisk
to combine.
Add the
melted butter, milk, eggs, vanilla extract and almond extract to a separate
bowl and whisk well.
Pour the
butter mixture into the bowl with the flour mixture and stir gently to mix,
making sure all the ingredients are incorporated without over mixing. There may
be a few bouquets left - that's good. Fold the cherries.
Add the
muffin batter evenly to each of the 12 wells (I like to use a cookie or ice
cream scoop to reduce mess and drips).
In a small
bowl, add the brown sugar, chopped almonds, flour and cinnamon needed to
garnish with streusel and whisk together so that everything is well combined.
Slowly pour 2 tablespoons of melted butter and stir. You would like the
streusel mixture to become uniformly moist and clump into small pieces. Once
the mixture reaches this point, evenly disperse the streusel topping over the
muffins and pre-cook.
Bake muffins
for 16 to 20 minutes, or until a tester inserted in the larger muffin comes out
clean and the tops are golden brown and semi-firm to the touch. Let the muffins
stay in the pan for a few minutes, then remove them to let the muffins cool
completely on a wire rack. Happy Cooking Time.
