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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Dessert
Cuisine: European, Mediterranean
Keyword: Almonds, Cherry, Muffins
Servings: 12
Ingredients
150gplain flour
80galmond flour
150gcherriespitted
60gsliced almondsextra for toppings
50gcastor sugar
50gbrown sugar
2eggs
85mlneutral oil vegetable/canola/sunflower
125mlmilkor almond milk
1/2tsp salt
1tspbaking powder
1tsp baking soda
1tspalmond extract
1tsp 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.