Are you a fan of eating cakes for breakfast? Do I even need to ask such a question?! Well, I’m! I’m all up for cakes anytime, everytime, all the time!
If you’ve noticed, I haven’t posted many fruity bakes here. If you are an old timer here, you probably know that I’m not a fruit person. Though I’ve changed a teeny tiny bit in the recent years, I still can manage without fruits and am perfectly ok with it.
So, when Jose brought these Cherries, I didn’t think much of it. Then one day, when I was kinda free and was in a mood to bake, I thought I’ll try something fruity for a change. After all fruits are good for you, right?
I searched for baking recipes using fresh Cherries and found this one. I always prefer simple fuss free recipes for my baking, unless am baking for a special occasion. This is a pretty straightforward recipe, you don’t even need an electric beater for this and it’s one bowl, sounds great, right?
If you ask me, the only time consuming / difficult part of it is pitting cherries, so that gives you an idea about how easy this recipe is.
Now, coming to these muffins. We really enjoyed it! It’s everything a muffin is supposed to be! It has a beautiful dome with a crusty top, soft tender crumbs and a good amount of fresh fruits and nuts in it. The color, texture, flavor… everything was spot on.
And btw, this was the first time ever I ate cherries (*shock*) and I think, I need to eat more Cherries, so I’ll be baking this muffin again n again n again, well you get the picture…
Here is the recipe…
Recipe from here
Cherry Almond Muffins
- 1/2 cup Unsalted butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 tsp Almond Extract (I didnt use any)
- 2 cups Plain flour (refer notes)
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Milk
- 2 cups Cherries (pitted, coarsely chopped, and drained)
- 1 cup Slivered Almonds, lightly toasted (I used Almond flakes)
- Sugar (for topping the muffins)
- Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan.
- Cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time. Add the almond extract.
- Sift together the dry ingredients.
- Add sifted flour to butter/sugar mixture alternately with milk.
- Gently fold in almonds and cherries.
- Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 30 minutes, or until muffins test done.
- Store at room temperature for 3 days, or freeze for up to a month.