Cherry Almond Muffins
These cherry almond muffins are made with fresh seasonal cherries! The cherries are a pop of flavour whilst the almonds give an extra crunch to the muffins. A perfect breakfast or snack to make for when you have too many cherries on hand!
Ingredients
- 150 g plain flour
- 80 g almond flour
- 150 g cherries pitted
- 60 g sliced almonds extra for toppings
- 50 g castor sugar
- 50 g brown sugar
- 2 eggs
- 85 ml neutral oil vegetable/canola/sunflower
- 125 ml milk or almond milk
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp almond extract
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C or 350°F and prepare a 12 cup muffin tin with liners.
- In a bowl mix together the flour, almond flour, baking powder, baking soda and salt. Set aside.
- To the bowl add the sugars, eggs, milk, neutral oil, almond extract and vanilla extract. Mix well together.
- Start adding some of the flour to the wet mixture, and mix it in the batter.
- Finally, gently fold in the pitted halved cherries and the sliced almonds.
- Divide the batter between the 12 muffin liners. Don’t worry if the batter reaches the top of the tin. Sprinkle on top some extra sliced almonds.
- Bake the cupcakes for about 20 minutes or until a cake tester/toothpick comes out clean.
- Remove from pan and let cool completely on a wire rack.