Almond Cherry Muffins
Tender almond cherry muffins packed with fresh cherries and crunchy almonds, made with yogurt for a moist crumb.
Ingredients
- 2 cups all-purpose flour 250 grams
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated or brown sugar 100 grams
- 1 large egg slightly beaten
- 1 cup yogurt 227 grams
- 1/3 cup canola oil (or vegetable, safflower) 80 ml
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups cherries 300 grams / 11 ounces, halved and pitted
- 1/2 cup slivered or sliced almonds (preferably toasted), plus extra (not toasted) to sprinkle on top
Instructions
Preheat Oven and Prep Muffin Cups:
Set oven to 425°F (220°C). Coat 12 muffin cups with grease or insert paper liners.Sift Dry Ingredients and Add Sugar:
In a big bowl, sieve together flour, baking powder, baking soda, and salt. Stir in sugar until blended.Mix Wet and Dry Ingredients, Fold in Almonds and Cherries:
In a separate bowl, whisk egg with yogurt, oil, vanilla, and almond extract. Add wet mixture to dry ingredients and fold using a wooden spoon or rubber spatula only until incorporated; avoid overmixing. Batter will be thick and lumpy. Carefully fold in almonds and cherries to prevent color bleeding.Fill Muffin Cups and Add Topping:
Portion batter into muffin cups, filling nearly to the brim. Optionally top with sliced almonds.Bake at High Heat, Then Reduce Temperature:
Bake at 425°F (220°C) for 3 minutes, then lower temperature to 375°F (190°C). Continue baking for another 12-17 minutes for standard muffins or 22-27 minutes for jumbo ones. Muffins are done when a toothpick inserted in the center emerges clean. If browning excessively, tent loosely with foil. Let cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.