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Ingredients
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- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 grams) granulated or brown sugar
- 1 large egg, slightly beaten
- 1 cup (227 grams) yogurt
- ⅓ cup (80 ml) canola oil (or vegetable, safflower)
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups (300 grams/11 ounces) cherries, halved and pitted
- ½ cup slivered or sliced almonds (toasted preferred), plus extra for topping
Instructions
- Preheat the oven to 425°F (220°C) and prepare muffin cups.
- Sift the dry ingredients into a large mixing bowl.
- In a medium bowl, whisk together the wet ingredients.
- Combine wet and dry mixtures, stirring gently.
- Fold in cherries and almonds.
- Fill muffin cups nearly to the top and sprinkle almonds on top.
- Bake at 425°F for 3 minutes, then reduce to 375°F and bake for 12-17 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use fresh baking powder for optimal rise.
Gently fold the fruits and nuts to maintain their integrity.
Let muffins cool completely before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 17-22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6
- Sodium: 120
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 30