Muffins are perfect little baked goodness in individual serving-size packages. These cherry almond muffins are overflowing with fruit and nuts that having just one can be a real a challenge.
Muffin recipe variations
Almond milk or whole milk
Butter or applesauce
Toasting the almonds
It only take a few minutes to toast the almonds but this extra step is worth it. The simple toasting step intensifies the nutty flavor of the almonds and makes them a little crispy.
Directions for toasting almonds in a pan
To toast in a pan:
- Heat a heavy skillet or pan oven medium heat.
- Add the nuts and stirring frequently, toast for 1 to 2 minutes or until they’re golden brown. You will know they are done when they give off a rich, toasty fragrance.
- Remove the nuts from the pan and allow to cool.
Directions for toasting almonds in an oven
If you prefer, you can toast the almonds using a toaster oven or regular oven. Just watch them carefully, especially in the last few minutes because they can go from golden brown to burnt very quickly.
- Preheat oven to 350°F
- Spread almonds in a single layer on cookie sheet.
- Bake for 3-4 minutes, checking and shaking or stirring every minute until desired color.
- Remove from pan to cool.
Use the same technique for slivered almonds adding just add a couple of minutes, keeping a close eye on them.
Preparing the muffin batter
It is always best to bring the muffin ingredients to room temperature making the butter and sugar easier to cream together. Allow ingredients to sit on the counter for a least 30 minutes before proceeding.
Using a mixer, cream the butter and sugar together until fluffy.
Beat in the eggs, one at a time.
Combine dry ingredients stirring well with a wire whisk.
Add the dry ingredients to the butter/sugar mixture alternately with milk.
Stir in almond extract.
Add the almonds and cherries.
Gently fold into the batter.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). The cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.
Remove the muffins from the pan to a cooling rack.
Cherry Almond Muffins
1/2 cup (1 stick) butter
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup Almond or whole milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, (either fresh or frozen)
3/4 cup slivered or sliced almonds, lightly toasted
1 tsp almond extract
cinnamon sugar for sprinkling
Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.
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