Cherry Almond Muffins
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients:
1/3 cup almond oil
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup Greek yogurt (sub sour cream)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 and 1/2 cups, halved and pitted
1/2 cup dark chocolate chips, optional
1/3 cup sliced almonds, for topping
Instructions (yields 12 muffins):
Preheat oven to 350° F. Line a muffin tin with liners and set aside.
In a large bowl, whisk together the oil, sugar, and eggs until well combined. Add in vanilla extract, almond extract, and Greek yogurt, then whisk again until incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Pour the dry ingredients into the bowl with the wet ingredients. Mix just until combined. Fold in the cherries and chocolate chips, if using, with a rubber spatula.
Transfer the batter to the prepared muffin tin filling each cup about 3/4 way (I like to use a cookie scoop). Sprinkle sliced almonds over the top of each muffin (option to toast the almonds in the oven for 10 minutes beforehand).
Bake for 20 to 25 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out clean.
Allow to cool before storing and enjoying!
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GF Option