Go Back
To make Cherry Almond Breakfast Muffins, you need the following ingredients: - 1 cup all-purpose flour - 1 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup packed brown sugar - 2 large eggs - 1/2 cup Greek yogurt - 1/4 cup almond milk (or regular milk) - 1 teaspoon pure almond extract - 1/2 cup fresh or frozen cherries, pitted and roughly chopped - 1/4 cup sliced almonds, plus extra for topping When using almonds in your muffins, you have choices. Ground almonds add a fine texture. They blend well, making the muffins moist. Whole almonds add a nice crunch. They also give a more rustic look. I recommend using ground almonds for a smoother batter. They'll mix in easily and create a tender muffin. Use whole almonds for topping or additional texture. Fresh cherries make a real difference in flavor. Look for cherries that are bright in color. They should feel firm and plump. Avoid any that are soft, bruised, or wrinkled. If you can, smell them. A sweet scent means they're ripe. If fresh cherries are not available, frozen ones work well, too. Just make sure they are pitted and roughly chopped. This way, they mix into the batter nicely. For the complete Cherry Almond Breakfast Muffins recipe, check the Full Recipe section. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Use a muffin tin and line it with paper liners or spray it lightly with non-stick spray. This prevents the muffins from sticking. Make sure each cup is ready for the batter to come. In a medium bowl, mix the dry ingredients. Combine one cup of all-purpose flour, one cup of almond flour, one teaspoon of baking powder, half a teaspoon of baking soda, and a quarter teaspoon of salt. Whisk them together well. This ensures that the leavening agents distribute evenly in the batter. In a large bowl, whisk together half a cup of packed brown sugar and two large eggs until smooth. Then, add half a cup of Greek yogurt, a quarter cup of almond milk, and one teaspoon of pure almond extract. Mix until everything is combined. Slowly add the dry mixture to this wet mix, folding gently. You want it just combined, so don’t overmix. Small lumps are okay! Now, fold in half a cup of chopped cherries and a quarter cup of sliced almonds. Spoon the batter into the muffin cups, filling them about two-thirds full. Sprinkle extra sliced almonds on top if you like. Place the tin in the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick; it should come out clean. Let the muffins cool in the tin for five minutes before moving them to a wire rack. When making Cherry Almond Breakfast Muffins, be gentle. Overmixing can make the muffins tough. Mix the wet and dry ingredients until just combined. If you see some lumps, that’s okay! This keeps the muffins soft and fluffy. To get cherries all through your muffins, chop them evenly. When you fold them into the batter, do it carefully. Use a spatula to lift and fold instead of stirring. This helps the cherries spread out without breaking apart too much. For light and airy muffins, use room-temperature ingredients. Cold eggs or milk can make the batter dense. Also, don’t pack the flour too tightly in your measuring cup. Lightly spoon the flour in and level it off. This helps the muffins rise better. For more details on making these muffins, check out the Full Recipe! {{image_4}} You can make these muffins gluten-free! Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain rice flour, potato starch, and tapioca starch. These blends mimic regular flour well. To ensure the best texture, add a bit of xanthan gum. This helps bind the ingredients together and keeps your muffins fluffy. Enhance your muffins with flavors that pair well. Try adding a teaspoon of vanilla extract for a sweeter taste. You could also mix in a dash of cinnamon for warmth. If you love citrus, zest a lemon or orange into the batter. These flavors brighten your muffins and make them even more delightful. You can change the fruit based on what is in season. In spring, fresh strawberries work wonders. In summer, try blueberries or peaches. In fall, chopped apples and a sprinkle of nutmeg add cozy charm. Each season brings new flavors, so feel free to experiment. These changes keep your breakfast muffins exciting and fresh. Check out the Full Recipe for more ideas! To keep your Cherry Almond Breakfast Muffins fresh, store them in an airtight container. This will help prevent them from drying out. You can keep them at room temperature for about three days. For longer storage, consider refrigeration, which can extend freshness up to a week. Just remember to allow them to cool completely before storing. Freezing these muffins is easy! First, let them cool fully. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This method can keep them fresh for up to three months. When you're ready to enjoy, simply take out a muffin and thaw it overnight in the fridge. To enjoy your muffins warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. This will help restore their soft texture. You can also use the microwave for quick reheating. Just heat for 15-20 seconds, but be careful not to overdo it. Enjoy them warm for the best flavor! Yes, you can use dried cherries. They add a sweet and chewy texture. Just chop them into smaller pieces to blend well. You may want to reduce the sugar in the recipe. Dried cherries are sweeter, so cut back on brown sugar by a couple of tablespoons. If you lack almond extract, you can use vanilla extract. It won’t have the same flavor, but it will still taste good. You can also use a few drops of hazelnut extract for a unique twist. Try adjusting the amount to suit your taste. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. You can also gently press the top. If it springs back, that’s a good sign. Look for a light golden color on top. Each muffin has about 150 calories. They have 6 grams of fat and 3 grams of protein. The muffins also include 20 grams of carbs and 1 gram of fiber. Each muffin provides a tasty balance of flavors and nutrients. For the full recipe, you can explore the details in the earlier sections. We explored an easy recipe for Cherry Almond Muffins. You learned about the best ingredients, how to mix them, and bake tips. Plus, I shared helpful tricks for texture and storage. You can even customize the recipe with different ingredients. Baking these muffins can be fun and rewarding. Enjoy your baking journey and share these tasty treats with friends!

Cherry Almond Breakfast Muffins

Start your mornings off right with these delicious Cherry Almond Breakfast Muffins! Bursting with fresh cherries and crunchy almonds, these muffins are easy to make and perfect for breakfast or a snack. With simple ingredients and a quick prep time, you'll have warm, fluffy muffins ready in no time.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup packed brown sugar

2 large eggs

1/2 cup Greek yogurt

1/4 cup almond milk (or regular milk)

1 teaspoon pure almond extract

1/2 cup fresh or frozen cherries, pitted and roughly chopped

1/4 cup sliced almonds, plus extra for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with non-stick spray to prevent sticking.

    Combine Dry Ingredients: In a medium mixing bowl, thoroughly combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk them together until well mixed and set aside.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar and eggs until well blended. Add the Greek yogurt, almond milk, and almond extract, mixing until the mixture is smooth and uniform.

        Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet mixture. Stir gently until just combined, being careful to avoid overmixing—small lumps are okay!

          Add Cherries and Almonds: Carefully fold in the chopped cherries and sliced almonds into the batter, ensuring they are evenly dispersed throughout.

            Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each cup about two-thirds full. For an extra crunch and aesthetic appeal, sprinkle additional sliced almonds on top of each muffin.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.

                Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes. After this, carefully transfer the muffins to a wire rack to cool completely, allowing air to circulate around them.

                  - Prep Time: 15 minutes

                    - Total Time: 35 minutes

                      - Servings: 12 muffins

                        Presentation Tips: Serve warm, dusted with powdered sugar or drizzled with a light almond glaze for an elegant touch. Enjoy with a cup of coffee or tea for a delightful breakfast experience!