Almond Cherry Muffins, a delightful recipe using seasonal juicy cherries. The subtle almond flavour is definitely a winner here, and these fluffy muffins make the perfect choice for any picnic, snack, or even breakfast on the go.
I admit I am crazy about muffins. It's just so easy to make them, and the fact that you have so much freedom when it comes to the ingredients used, it's such a bonus.
Now, these cherry and almond muffins are such a treat. They are inspired by the classic French dessert Clafoutis , which is a cherry dessert famous for its unique flavour and texture. I love how a little bit of almond flour and almond extract can make such a big difference where taste is concerned.
Not that the cherries are not enough to bring tons of flavour, far from it. They are one of my favourite summer fruit, and June is the best month for enjoying the juiciest, most delicious cherries. And baking the most amazing cherry muffins.
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How to make almond cherry muffins
Muffins are not only super quick to make - you have a nice batch ready in about 30 minutes from scratch, but also super delicious. Let's see how we can make some awesome cherry muffins easily.
- preheat the oven to 200 degrees Celsius (390 Fahrenheit)
Muffins need to be baked at a higher temperature so that they can rise quickly and get that round-shaped top we love.
- in a large bowl, sift the regular flour, and add the almond flour and baking powder
- separately, beat the soft butter with the sugar until creamy, then add the egg and mix well until you get a smooth paste.
- add the milk and almond extract, and give it a good whisk
- combine the wet ingredients with the dry ingredients, throw in the chopped cherry, and mix into a batter
Note! Make sure not to overmix the batter, otherwise the muffins become too dense and won't rise as nicely.
- grease and flour the muffin holes, and divide the batter evenly
- top with more chopped cherries if you wish
- bake for about 20-25 minutes or until golden
Can I use frozen or canned cherries instead of fresh ones?
The answer is yes, but be mindful that the frozen cherries are likely to slow the baking time down, so you might need to leave them in the oven for extra 5 minutes or so, do keep an eye on them.
If you want to freeze fresh cherries, I would highly recommend pitting them before freezing, otherwise it will be more difficult to do so once they are frozen.
If you use canned cherries, make sure you drain them well before adding them to the batter, otherwise the batter will be too wet, which will change the consistency of the muffins.
Other cherry recipes
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Almond Cherry Muffins
Equipment
- Muffin Tray
Ingredients
- 1 cup self-raising flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 egg
- 20 g butter, soften
- ½ cup milk
- 1 teaspoon almond extract
- 4 tablespoon sugar
- ½ cup chopped fresh cherries
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- In a large bowl, sift the self-raising flour, add the almond flour and baking powder.
- Separately, beat together the soften butter with sugar until creamy, then add the egg, and mix well.
- Pour in the milk and almond extract, and mix again.
- Combine the dry ingredients with the wet ingredients, add in the chopped cherries, and mix to get a batter.
- Grease and flour a 6-hole muffin tray, and divide the batter evenly.
- You can top with more chopped cherries if you wish.
- Bake for 20-25 minutes until golden, firm to touch and well risen.
- Leave to cool, then use a sharp knife to run around the edges to loosen up the muffins, they should come out easily.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
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