Description

These Cherry Almond Muffins are bursting with irresistible flavor from fresh cherries and almond extract. They have a simple prep process, making them an easy treat for breakfast or a delightful snack anytime.

Ingredients

Scale

5 tablespoons [70 g] unsalted butter, melted and cooled
1 cup [200 g] granulated sugar, plus more for sprinkling
3/4 cup [180 g] buttermilk, at room temperature
1/2 cup [50 g] almond flour
1/3 cup [75 g] vegetable oil
1/4 cup [60 g] sour cream, at room temperature
2 large eggs, at room temperature
1 tablespoon lemon juice
1 teaspoon fine salt
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups [284 g] all-purpose flour
7 ounces [198 g] sweet cherries, chopped into bite-sized pieces
sliced almonds for sprinkling, optional

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Instructions

Preheat the oven to 375°F (190°C) and grease two standard twelve-cup muffin tins.
In a large bowl, whisk together melted butter, sugar, buttermilk, almond flour, vegetable oil, sour cream, eggs, lemon juice, vanilla extract, almond extract, baking powder, and baking soda until well combined.
Add the all-purpose flour and stir gently with a spatula until almost fully mixed in, leaving some lumps.
Fold in the chopped cherries until just incorporated, taking care not to overmix the batter.
Scoop about 1/3 cup of batter into every other muffin cup, ensuring a slight mound on top. Optionally sprinkle with sugar or sliced almonds.
Bake for 17-20 minutes until light golden brown. A toothpick should come out with a few crumbs. Rotate the pan halfway through baking.
Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack. Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.

Notes

For best results, use room temperature ingredients for a smooth batter.
Feel free to add more cherries or nuts for added flavor and texture.
Muffins are best enjoyed the day they are made.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 10g
Sodium: 160mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg