Description
Moist, nutty, and bursting with sweet-tart cherries—these almond cherry muffins are your next go-to bake. Perfect for breakfast, brunch, or a cozy snack with coffee, they strike the ideal balance of fruity, fluffy, and lightly crisp on top. Bake a batch and watch them disappear fast!
Ingredients
2 cups (250g) all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (100g) granulated or brown sugar
1 large egg, slightly beaten
1 cup (227g) yogurt
⅓ cup (80ml) canola oil
½ tsp vanilla extract
1 tsp almond extract
1½ cups (300g) cherries, halved & pitted
½ cup slivered or sliced almonds (toasted if desired)
Extra almonds to sprinkle on top
Instructions
Prep oven: Preheat to 375°F (190°C). Grease a muffin tin or line with parchment cups.
Mix base: In a large bowl, combine zucchini, potato, Parmesan, eggs, flour, baking powder, salt, and pepper.
Add oil: Stir in olive oil until evenly mixed.
Fill & bake: Spoon mixture into muffin tins, pressing down slightly. Bake 25–30 minutes until tops are golden and crispy.
Cool & serve: Let cool for 5 mins in the tin before removing. Serve warm!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: breakfast
Nutrition
- Calories: ~150 per muffin
- Fat: 8g
- Carbohydrates: 12g
- Protein: 7g