Cherry Almond Muffins
Indulge in Cherry Almond Muffins, bursting with fresh cherries and hearty oats. These delightful treats are easy to make and perfect for breakfast or a snack!
Equipment
- 2 Mixing bowls
- 1 Muffin tin
- 1 Paper muffin liners
- 1 Whisk
- 2 Measuring cups and spoons
- 1 Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cherries pitted and halved
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the all-purpose flour, almond flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the cherries using a spatula.
- Spoon the batter evenly into the muffin liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
You can substitute almond flour with additional all-purpose flour if desired.
Frozen cherries can be used; ensure they are thawed and excess moisture is removed before adding to the batter.
You can substitute almond flour with additional all-purpose flour if desired.
Frozen cherries can be used; ensure they are thawed and excess moisture is removed before adding to the batter.