Cherry Muffins with Almond and Flaxseed
The combination of nutrient-rich ingredients and a sinful flavor makes this recipe for cherry muffins with almonds and flaxseed the ideal way to begin your day.
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Hand or Stand Mixer
- Rubber Spatula
- 12ct Muffin Pan
- Piping Bag optional
- Digital Scale optional
Ingredients
Cherry Muffins
- 2 Cups All-purpose Flour 240g
- 2 Tsp Baking Powder 8g
- ½ Tsp Baking Soda 2g
- 8 Tbsp Unsalted Butter room temperature, cut into tbsp chunks - 113g
- ½ Tsp Fine Sea Salt or Table Salt 3g
- 1 Tsp Almond Extract 5g
- ¼ Tsp Ground Cinnamon 0.5g
- ¼ Cup Granulated Sugar 50g
- ¾ Cup Light Brown Sugar 150g
- 2 Large Eggs room temperature - 100g
- 4 Tbsp Flaxseeds 40g
- ⅔ Cup Whole or Lowfat Greek Yogurt room temperature - 150g
- 1 ½ Cups Frozen or Fresh Cherries pitted and chopped - 150g
- ¼ Cup Unsalted Almonds chopped, roasted or raw - 40g
- ¾ Cup Granola store-bought or homemade [see notes] - 90g
- ¼ Cup Powdered Sugar 30g
Instructions
- Preheat your oven to 350°F / 177°C. Line a 12ct muffin pan with paper liners, or spray with cooking spray.
- Sift the flour, baking powder, and baking soda into a bowl or on a piece of parchment paper.
- In a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, blend butter and salt on low speed for 10-20 seconds. Add almond extract, salt, and cinnamon, and mix on low speed for 10-20 additional seconds.
- Add the granulated sugar and brown sugar to the bowl and blend on medium speed until it starts to become pale, about 3 minutes.
- Add the first egg and beat on medium speed for 1 minute. Scrape the sides of the bowl down. Add the second egg and beat on medium speed for 2 minutes. Scrape the sides of the bowl.
- Add the flaxseed and flour to the batter in three batches, folding with a rubber spatula until just combined after each addition.
- Fold in the greek yogurt gently until combined, but be careful not to overmix. This should take no longer than 30 seconds. If using, fill a piping bag halfway with the finished batter. You will need to refill the bag to make all of the muffins.
- Spoon or pipe batter in each muffin liner about 1/3 of the way up. Sprinkle chopped cherries and almonds over the batter in each cup, and add more batter until the muffin cups are mostly full. Top each with a couple of chopped cherries, a small handful of granola, and a heavy dusting of powdered sugar (if using).
- Bake the muffins on the center rack in your oven for 25-30 minutes. The tops should become golden brown, and a toothpick or knife inserted into the center of a muffin should come out clean. Cool for 5 minutes on a cooling rack, and then remove the muffins from the pan and allow to fully cool.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
For the Simple Flaxseed Granola Recipe, continue scrolling!
Nutrition
Serving: 1 MuffinCalories: 308kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 237mgPotassium: 160mgFiber: 3gSugar: 24gVitamin A: 293IUVitamin C: 1mgCalcium: 92mgIron: 2mg
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