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.
Though am not a raw fruit person, I tend to eat it, fried or baked ;) Say like this Ethakkappam, Banana Ghee Roast or Apple Cinnamon Muffins or Blueberry Muffins.
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.
2 thoughts on “Cherry Almond Muffins”
Hi Maria.for cherry almond cupcakes what shud be the temp of the otg ..its not mentioned in the recipe
I’ve mentioned preheating the oven at 375F, the muffins are baked at the same temp.