🍒 Cherry Almond Muffins

Light, fluffy, and bursting with juicy cherries, these muffins are perfect for breakfast, brunch, or a sweet snack. The almond extract brings out the cherry flavor beautifully.

🧁 Ingredients (Makes 12 muffins)

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup milk
• ⅓ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 ½ cups pitted cherries, chopped (fresh or frozen)
• ¼ cup sliced almonds (optional, for topping)
• Coarse sugar for sprinkling (optional)

🔪 Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs, then whisk in milk, oil, vanilla, and almond extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Gently fold in chopped cherries.
6. Divide batter evenly into muffin cups. Top with sliced almonds and coarse sugar, if using.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack.

💡 Tips:

• You can use frozen cherries—just don’t thaw them first.
• Want it dairy-free? Use almond milk and oil.
• Serve warm with a pat of butter or a drizzle of honey.

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Certainly! Here’s a more elaborate version of the Cherry Almond Muffins recipe — with rich sensory detail, baking tips, and emotional warmth, perfect for a blog post, cookbook, or a cozy afternoon read:

🍒 Cherry Almond Muffins – A Sweet Taste of Simplicity

There’s something undeniably joyful about baking muffins—especially when they’re filled with juicy cherries and the sweet, fragrant hint of almond. These Cherry Almond Muffins are soft, moist, and just the right amount of sweet. Each bite carries the tart brightness of cherries and the warm, nutty depth of almond extract—like a soft echo of summer wrapped in a tender crumb.

Whether you’re baking for breakfast, packing a picnic, or just want something homemade with your afternoon tea, these muffins bring a little beauty and comfort to the everyday.

🧁 Ingredients (Makes 12 Muffins)

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 2 large eggs
• ½ cup milk (whole or almond milk both work beautifully)
• ⅓ cup vegetable oil (or melted unsalted butter for a richer flavor)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Add-ins:

• 1 ½ cups pitted cherries, chopped (fresh, frozen, or jarred; sweet or tart)
• ¼ cup sliced almonds (optional topping)
• Coarse sugar for sprinkling (optional, but adds a lovely crunch)

🔪 Instructions

1. Preheat the Oven
   Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. If you prefer a rustic edge, you can lightly grease the tin instead.
2. Mix the Dry Ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening is evenly distributed—no dense muffins here.
3. Combine the Wet Ingredients
   In a separate bowl, beat the eggs, then add the milk, oil (or melted butter), vanilla, and almond extract. Whisk until smooth. The almond extract is subtle but essential—it amplifies the cherry flavor and adds an almost floral note.
4. Bring It Together
   Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix—the batter should be lumpy. Overmixing makes muffins tough.
5. Fold in the Cherries
   Add the chopped cherries and fold them in gently. If using frozen cherries, toss them in a tablespoon of flour first to prevent them from sinking.
6. Fill the Muffin Cups
   Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle sliced almonds and coarse sugar on top if desired. The almonds toast beautifully in the oven, adding texture and flavor.
7. Bake
   Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The aroma of baking cherries and almond will fill your kitchen—sweet, nutty, and inviting.
8. Cool and Serve
   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, or store in an airtight container for up to 3 days.

💡 Tips & Variations:

• Frozen cherries work well—no need to thaw, just chop and fold in gently.
• For extra richness, use half sour cream and half milk instead of all milk.
• Add a few white chocolate chips for a decadent twist.
• These muffins freeze beautifully. Wrap tightly and store for up to 2 months.

❤️ Why You’ll Love Them

These muffins are more than just a treat—they’re a little piece of happiness. Light enough for breakfast but sweet enough for dessert, they’re the kind of thing you bake once and return to again and again. With their tender crumb, juicy fruit, and delicate almond aroma, Cherry Almond Muffins are the perfect reminder that the simplest bakes often bring the most joy.