Cherry Almond Muffins Delightful Breakfast Treat

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 cup granulated sugar
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.33 cup unsalted butter, melted
• 1 large egg
• 0.5 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cherries, pitted and chopped
• 0.25 cup sliced almonds, plus more for topping
• 1 zest lemon

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
2. In a large bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Mix well until there are no lumps.
3. In another bowl, whisk together the melted butter, egg, milk, vanilla extract, and lemon zest until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the chopped cherries and sliced almonds into the batter until evenly distributed.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Sprinkle additional sliced almonds on top of each muffin for a delightful crunch.
8. Bake in the preheated oven for about 20–25 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.