Cherry Almond Muffins

Today I hit a huge milestone in my blogging/culinary career when my Blueberry Banana Bread was posted to Tastespotting.com. Getting on Tastespotting has been a dream of mine for a while, the site really has the most beautiful food photography (warning: do not go on it unless you are ready to eat!). I’m really proud of myself and really appreciate everyone’s support! Many more milestones ahead…but today I have some cherry almond muffins for you.

Since cherries are in season, I wanted to try to incorporate them into a recipe and these muffins were just perfect. I actually had to hide the cherries in the fridge to keep them away from my family before baking this recipe. Muffins are SIMPLE and you don’t even need any fancy kitchen tools for this recipe- just a bowl and a wooden spoon. For things like muffins and breads, it’s actually better to use a wooden spoon rather than a hand mixer to keep your batter from over mixing (thank you Mama Stanley for that tip).

Cherry Almond Muffins

Makes 1 dozen

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup milk (I used nonfat)
  • 1/4 cup oil (I used canola)
  • 1 egg
  • 1 teaspoon almond extract
  • 1 cup fresh cherries (pitted and halved)
  • 1 cup sliced almonds, divided (meaning 1/2 for your batter and 1/2 for your topping)
  • 1 teaspoon sugar for garnish (optional)

Directions:

  1. Preheat oven to 400 degrees. Grease your muffin tins and sit aside (*You can use Pam or put some canola oil on a paper towel and run it through the tins.).
  2. In a large bowl, mix by hand your flour, sugar, milk, oil, egg and almond extract. Fold in the cherries and half of the almonds. (*Folding means taking the batter from the bottom of the bowl and moving it to the top. Be gentle as you don’t want to smash your cherries or over mix).
  3. Spoon the batter into the muffin tins. Fill the cups 2/3 full and top with remaining almond slices and teaspoon of sugar.
  4. Bake for 16-18 minutes or until golden brown and a toothpick comes out clean.
  5. Let sit for 10 minutes before removing muffins from tins.

Adapted from Keep It Simple Foods

Thanks again for all the love and support, hope everyone has a wonderful weekend!

Advertisements

5 Comments

Filed under Baking, Muffins, Recipe

5 responses to “Cherry Almond Muffins

  1. Pingback: What I Ate Wednesday Part 7 | Koko Likes

  2. Jessica

    These look amazing!! I bet they’d be even better if you added a touch of almond extract to the batter to flavor the flour a bit more. Yummy!!

  3. Pingback: Currently Loving… | Koko Likes

  4. Pat Lyle

    Congratulations, Koko!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s