Cherry Almond Muffins
Rate this recipe
4.3/5
(6 Votes)
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Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cup sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 2/3 cup butter, melted and cooled
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 cups fresh cherries, pitted (frozen is fine)
- 1 cup almonds, sliced
Details
Servings 14
Preparation
Step 1
Preheat oven to 350 F. Line 14 muffin cups with paper liners.
In a large mixing bowl combine the dry ingredients. In a smaller bowl whisk together milk, butter, eggs, and vanilla. Add wet ingredients to dry and combine with as few strokes as possible -- just until all ingredients are moistened. Fold in cherries and almonds. Spoon or scoop batter into prepared muffin cups, filling about 3/4 full. Bake until golden, about 25-30 minutes. Cool briefly on racks before de-panning and devouring.
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