Cherry Almond Muffins
Tasty and easy Cherry Almond Muffins with tender crumbs. Perfect for breakfast or as a snack.
- 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.
I only made half the qty and got 6 muffins. Instead of using 1 cup Plain flour, I used 3/4 plain flour and 1/4 cup almond flour.
The batter is medium thick consistency.
Though I sprinkled the sugar on top before baking, it kinda dissolved. So I sprinkled some more sugar towards the end of baking.
If you prefer a well browned muffin, bake only the top portion for the last 3-4 mins of baking.
My muffins were ready in 25 - 27 mins.