Moist Almond Cherry Muffins to Brighten Your Day

Delight in these moist almond cherry muffins, featuring juicy cherries and nutty almond flavor, perfect for breakfast or a snack.

Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Muffin Ingredients

2 cups All-purpose flour Substitute with gluten-free flour for gluten-free muffins.
2 teaspoons Baking powder No substitutions recommended.
1 teaspoon Baking soda Works with baking powder for fluffiness.
1/2 teaspoon Salt Use kosher or sea salt for best results.
3/4 cup Granulated/Brown sugar Brown sugar deepens flavor complexity.
1 large Egg A flax egg is a great vegan substitute.
1 cup Yogurt Plain Greek yogurt preferred.
1/3 cup Canola oil Vegetable or coconut oil can be used.
1 teaspoon Vanilla extract Omit for a straightforward muffin.
1 teaspoon Almond extract Can replace with extra vanilla.
1 cup Cherries Fresh or frozen can be used.
1/2 cup Slivered/sliced almonds Toasting them enhances flavor.

Baking Instructions

Preheat your oven to 425°F (220°C) and prepare muffin tin.
Mix all-purpose flour, baking powder, baking soda, and salt in a large bowl.
Combine granulated sugar, egg, yogurt, canola oil, vanilla extract, and almond extract in a separate bowl.
Fold wet ingredients into dry mixture until just combined.
Gently fold in cherries and slivered almonds.
Scoop batter into muffin cups, filling almost to the top.
Bake at 425°F for 3 minutes, then reduce to 375°F and bake for another 12-17 minutes.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

For best results, avoid overmixing and experiment with different flavors and fruits.