Fresh, summer cherries packed into little muffins made with almond flour. These muffins are the perfect way to start your day, especially when served warm and spread with homemade almond butter.
Makes 12 muffins.
- 8 Tbsp. unsalted butter, softened
- 2/3 cups granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 cup vanilla yogurt
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup almond flour
- 1 1/2 cups unbleached all-purpose flour
- 1 1/4 cup fresh cherries, pitted and chopped, divided
- zest from 1 lemon
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Preheat oven to 350 degrees F. Line a muffin pan with baking cups, and set aside.
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Using a mixer on medium speed, cream together the butter and the sugar in a medium bowl. Add in the eggs individually, mixing to combine after each egg.
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Pour in the vanilla extract, as well as the yogurt and continue mixing.
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Add the salt and the baking powder to the bowl. Gradually add in both of the flours, mixing to combine.
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Using a rubber spatula, gently fold in 1 cup of the cherries, as well as the lemon zest.
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Spoon batter into the prepared muffin pan, filling each cup 3/4 full. Press the remaining 1/4 cup of chopped cherries into the top of the muffins. Bake muffins for 24-26 minutes, or until tops are golden and a toothpick comes out clean.
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Let muffins rest in the pan for 10 minutes, before transferring to a cooling rack.
I recommend using a whole milk yogurt, or at least something that has a bit of fat. My favorite is the Siggi's 4% yogurt.