These Almond Cherry Muffins are a tasty treat packed with sweet cherries and crunchy almond pieces! They are perfect for breakfast or a snack anytime of the day.
Honestly, the smell of these muffins baking is enough to make anyone happy! I love enjoying them warm with a little butter, which just makes them even better. Yum!
Key Ingredients & Substitutions
All-purpose flour: This gives the muffins structure. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. Just ensure it has a binding agent like xanthan gum.
Almond flour: Adds a lovely nutty flavor and moistness. If you’re nut-free, you can substitute with more all-purpose flour or oat flour.
Milk: Use regular milk or switch to almond milk for a dairy-free version. You can also try oat milk or soy milk if you’re looking for alternatives.
Vegetable oil: I prefer using melted coconut oil for its taste. You can use any mild oil, like canola or sunflower oil, if coconut oil isn’t available.
Cherries: Fresh cherries are delightful, but frozen cherries work just as well! If they’re frozen, just make sure to thaw and drain a bit to avoid extra moisture.
Almond extract: This is optional, but I really enjoy the extra almond flavor it brings. You could use vanilla extract instead, though it will change the taste a bit.
How Do I Mix Batter without Overmixing?
Overmixing gives muffins a tough texture instead of a light and fluffy one. It’s important to mix just enough! Here’s how to do it:
- Combine dry ingredients first — whisk them well to blend.
- In a separate bowl, mix all wet ingredients, so they are evenly combined before adding to dry.
- Pour the wet ingredients into the dry. Stir gently with a spatula or wooden spoon.
- Stop mixing as soon as you see no dry flour. It’s okay if the batter is lumpy; it means your muffins will be tender!
Trust me, the muffins will be delicious even with a few lumps! Enjoy baking!
How to Make Almond Cherry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup milk (or almond milk)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/4 tsp almond extract for additional flavor
Add-Ins:
- 1 cup fresh or frozen cherries, pitted and halved
- 1/4 cup sliced almonds (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Allow an additional 5 minutes for cooling in the muffin tin. In total, you’re looking at about 35-40 minutes to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven heats up, you can line a muffin tin with muffin liners or lightly grease it with non-stick spray. This will help prevent the muffins from sticking!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, almond flour, sugar, baking powder, and salt. Use a whisk to mix everything together until it’s well combined. This helps your muffins to rise evenly.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the milk, vegetable oil, egg, vanilla extract, and almond extract if you decided to use it. Make sure everything is mixed well!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly okay. Overmixing can make the muffins tough!
5. Add Cherries and Almonds:
Fold in the halved cherries and sliced almonds into the batter. Set aside a few cherries and almonds for topping your muffins.
6. Fill the Muffin Tin:
Divide the batter evenly into your prepared muffin cups, filling each about 3/4 full. On top of each muffin, place a few cherry halves and some additional sliced almonds for a lovely finish.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they are done when a toothpick inserted in the center comes out clean. Enjoy the yummy smell filling your kitchen!
8. Cool and Serve:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. You can enjoy your almond cherry muffins warm or at room temperature. Happy baking!
Can I Substitute Other Flours in This Recipe?
Yes! You can experiment with gluten-free all-purpose flour if needed, but be sure to check for a blend that includes xanthan gum for better texture. Whole wheat flour will work as well; just note that it may result in a denser muffin, so you might want to adjust the liquid slightly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them individually, wrapped in plastic wrap and then placed in a freezer bag, for up to 3 months. Thaw at room temperature or in the microwave when you’re ready to enjoy!
Can I Use Dried Cherries Instead of Fresh or Frozen?
Absolutely! If using dried cherries, chop them into smaller pieces and reduce the sugar in the recipe slightly since dried fruits can be sweeter. Soak them in warm water for about 15 minutes to plump them up before adding to the muffin batter.
How to Tell When Almond Cherry Muffins Are Done Baking?
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs (not wet batter). The tops should also look lightly golden and spring back when gently pressed. If they need more time, add a couple of minutes and check again!
