Cherry Swirl Almond Muffins
Quick and easy almond muffins with a cherry butter swirl, topped with sliced almonds and baked to perfection. Perfect for a sweet breakfast treat or mid day snack!
Equipment
- 12 cup muffin pan
- measuring cups & spoons, or a digital food scale
- muffin liners
- electrix mixer fitted with a beater blade attachment
Ingredients
- 1¾ cups all purpose flour (210g)
- ¼ cup blanched almond flour (25g)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter (1 stick) (softened at room temperature)
- ½ cup sugar (100g)
- ¼ cup brown sugar (54g)
- 2 large eggs
- ½ cup sour cream or greek yogurt
- 3 Tablepsoons whole milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ¾ cup cherry butter or preserves (12 Tablespoons total = 1 Tablespoon per muffin!)
- ⅓ cup sliced almonds (for the topping)
Instructions
- Preheat oven to 425℉. Place cupcake/muffin liners in muffin pan, set aside.
- To make the muffin batter, start by whisking all of the dry ingredients together in a bowl and setting aside. This includes the all purpose flour, almond flour, baking soda, baking powder, cinnamon, and salt.
- In a separate mixing bowl, use an electric mixer with a beater blade attachment to cream together the softened butter, sugar, and brown sugar.
- Add in the eggs, almond extract, and vanilla extract, mixing until combined.
- Add in the sour cream and milk, then mix until uniform.
- Fold in the dry ingredients until a thick muffin matter forms.
- Fill the muffin liners half way, then dollop in 1 Tablespoon of the cherry butter or preserves in each well. Finish off the rest of the batter filling each well evenly in the pan. Use a knife to gently swirl the cherry butter around into the batter. Note: You could also dollop the cherry butter in the muffin batter in the mixing bowl gently swirling it in and then scooping it out into the muffin pan. The reason I like to add the cherry butter individually is to ensure each muffin gets an entire tablespoon of the cherry butter, but you can do this anyway it works best for you and the process would be faster if you wanted to gently swirl the cherry butter in the muffin batter ahead of time. Just don't mix it too much or it will blend in and we are aiming for a nice jammy swirl throughout the muffin!
- Let batter rest in the pan for 5-10 minutes. Add sliced almonds on top of the muffins right before baking. Then bake the muffins at 425℉ for the first 5 minutes and reduce down to 375℉ for the remainder of the time - approximately 17-22 more minutes for a total of 22-27 minutes depending on your oven. Muffins are baked when puffy on top and nice and golden brown. You can also check by inserting a toothpick in the enter of the muffin and ensuring you only get a few crumbs or a clean toothpick, noting no actual wet batter present.
- Let cool in the pan for 5-10 minutes before removing and transferring to a plate or cooling rack. Enjoy!
Tried this recipe?Let us know how it was!
