Description
Soft, moist cherry almond muffins that taste just like they came from a bakery. Perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, almond extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the cherries.
- Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle sliced almonds on top.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If using frozen cherries, do not thaw them before adding to the batter. For a stronger almond flavor, add an extra 1/4 teaspoon almond extract.
Nutrition
- Calories: 220
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g