Almond Cherry Muffins

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Almond cherry muffins are my favorite, so I went on the hunt for a delicious recipe. This one, from PrettySimpleSweet.com, is so moist and delicious.
Ingredients
1 3/4 cups all-purpose flour
2 tsps baking powder
1/4 tsp baking soda
3/4 cup granulated sugar
1/4 tsp salt
1 large egg, slightly beaten
1 cup yogurt
1/3 cup canola oil (or vegetable, safflower)
1/2 tsp vanilla extract
1 tsp almond extract
1 1/2 cups (11 oz) cherries, halved and pitted*
1/2 cup slivered or sliced almonds (better if toasted), plus extra (not toasted) to sprinkle on top
 
Directions
1. Preheat oven to 425 degrees F. Butter 12 muffin cups or line with cupcake liners.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
3. In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
4. Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375 degrees F. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
5. Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.
 
Notes:
Yields: 5-6 jumbo size muffins or 12 standard size muffins

* Once you cut the cherries, use them right away to prevent staining the batter. If they're too juicy, soak up the excess liquid with a towel. You can also toss the cherries in a little sugar or flour - just enough to coat - to prevent them from bleeding. Once added to the batter, fold gently and as little as possible. Alternatively, you can use frozen cherries, but do not thaw before adding to the batter.
Categories:
Dish   BreadCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes




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