Dried Cherry Almond Muffins
Indulge in the perfect balance of tangy sweetness and nutty richness with these Dried Cherry Almond Muffins. Bursting with tender bites of chopped dried cherries and the satisfying crunch of sliced almonds, these muffins are a bakery-worthy treat you can easily make at home. The secret to their moist and fluffy texture lies in the buttermilk batter, enhanced with hints of vanilla and almond extracts for an added depth of flavor. Topped with a sprinkle of coarse sugar for a delightful crunch, these muffins bake to golden perfection in just 20 minutes. Whether you’re looking for a quick breakfast, a snack to pair with your coffee, or a homemade gift, these muffins are sure to impress. Perfectly portioned to make 12 servings, they’re ready to brighten any day!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup dried cherries, chopped
- 0.5 cup sliced almonds
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted butter, buttermilk, eggs, vanilla extract, and almond extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; it's fine if there are a few small lumps in the batter.
Fold in the dried cherries and sliced almonds, being careful to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 522.9 g | 190% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 298.6 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 639 mg | 49% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
