The sour cream in these fresh cherry and almond muffins adds a little bit of tang and a moist, tender texture.

Cherry-Almond Muffins

The delicious, nutty flavor of the almonds blends beautifully with the mildly sweet and tart cherries, and the addition of sour cream creates a delectable texture with just a hint of tang.

Cherry-Almond Muffins

Cherry-Almond Muffins

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The sour cream in these fresh cherry and almond muffins adds a little bit of tang and a moist, tender texture.

Ingredients

  • 6 tablespoons butter, softened
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/3 cup sour cream
  • 1-1/2 teaspoon vanilla extract
  • 1-1/2 teaspoon almond extract
  • 1-1/2 cups fresh cherries, pitted and chopped
  • 2 tablespoons sliced almonds, very finely chopped
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon, optional

Instructions

  • Preheat the oven to 375°F. Thoroughly grease the cups of a standard-sized muffin pan.
  • In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy.
  • In a separate bowl, combine the flour, baking powder and salt. Add to the egg-butter mixture and combine well.
  • Add the milk, sour cream, vanilla extract and almond extract. Mix thoroughly – the batter will be relatively thick. Fold in the cherries, then divide the batter between the muffin cups. Each cup should be close to full.
  • Combine the almonds and sugar (and cinnamon if desired) in a small bowl. Sprinkle some over each muffin.
  • Bake for about 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then gently twist each muffin to remove and transfer them to a wire rack to cool completely.
Calories: 227kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 50mg, Sodium: 179mg, Fiber: 1g, Sugar: 16g
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