Cherry Almond Muffins
Indulge in these Cherry Almond Muffins, bursting with juicy cherries and the nutty aroma of almonds. These moist, flavorful muffins are perfect for breakfast or a snack, offering a delightful blend of sweetness and a satisfying crunch in every bite.
Equipment
- Mixing bowls
- Sifter
- Electric mixer
- Muffin Pan
Ingredients
- ½ cup sliced almonds divided
- 2½ cups super fine almond flour
- ¼ cup frozen cherries each cut into at least 8 pieces
- ½ tsp sea salt
- 1 tsp almond extract
- ¾ cup granulated stevia/erythritol blend
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- 4 pasture-raised eggs
- 1 tsp grain-free baking powder
- ¼ cup pasture-raised butter or coconut oil melted
Instructions
- Preheat the oven to 350ºF. Prepare a muffin pan by lining it with muffin liners or greasing it with coconut oil.
- In a medium bowl, combine almond flour, salt, baking powder, and granulated sweetener, whisking until well mixed.
- Then, whisk in the melted butter or coconut oil until the mixture resembles a coarse meal.
- In another bowl, whisk together the eggs, almond milk, and both vanilla and almond extracts.
- Add the egg mixture to the dry ingredients, stirring until just combined.
- Gently fold in the cherries and 1/4 cup of sliced almonds, reserving the remaining 1/4 cup for topping.
- Spoon the batter into the prepared muffin pan, filling each cup about two-thirds to three-quarters full.
- Top with the reserved sliced almonds.
- Bake for 25-30 minutes or until the tops bounce back when lightly pressed.
Notes
- Feel free to substitute the granulated sweetener with your preferred sweetener, such as honey, maple syrup, or a sugar alternative.
- Store almond flour in an airtight container in a cool, dry place or in the refrigerator to maintain freshness.
- If cherries aren’t in season, you can use other fruits like blueberries, raspberries, or diced peaches.