Almond Butter and Cherry Muffins

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Ingredients

Adjust Servings:
Dry Ingredients
3/4 cup All-Purpose Flour
1/2 cup Almond Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Wet Ingredients
1/2 cup Unsweetened Almond Milk
1/2 cup Sugar (I use Pure Cane Sugar)
1/4 cup Almond Butter (Creamy, Unsweetened)
2 tbsp Coconut/Sunflower Seed/Grapeseed Oil
1 Egg/Flax Egg
1/2 tsp Vanilla/Almond Extract
6-8 Cherries

Almond Butter and Cherry Muffins

  • 45 minutes
  • Serves 6
  • Medium

Ingredients

  • Dry Ingredients

  • Wet Ingredients

Directions

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Let me introduce you to the new peanut butter and jelly…almond butter and cherries!

Of course, you can use any fruit you want.

And if you must, you can use peanut instead of almond butter. But I hope you don’t!

I love making muffins as they are essentially cake but individual size.

These almond butter and cherry muffins also make a great snack.

Let me tell you why I am choosing almond butter:

It is a healthy fat replacement when baking.

A small serving of almond butter contains a generous amount of magnesium, which boosts heart health! It also contains vitamin E and helps lower cholesterol.

 

When buying store-bought nut butters, I recommend buying natural and unsweetened nut butter. It is less processed and you get to control the amount of sugar you put into your body.

There are some great almond butter brands out there but you have time I recommend making your own Homemade Almond Butter.

Steps

1
Done

Mix Dry Ingredients

Preheat your oven to 350F and line your muffin tin with muffin liners.

Add all of the dry ingredients to a large bowl and whisk to combine.

2
Done

Make Flax Egg

If you are making these muffins vegan, it's time to make the flax egg.

In a small bowl, combine 1 tbsp of ground flax seeds and 1 tbsp of water. Mix and let it sit while you make the wet ingredient mix.

3
Done

Mix Wet Ingredients

In a second large bowl or glass measuring cup, add lightly warmed almond milk, sugar, almond butter, oil and the vanilla or almond extract.

Mix well to combine.

Next, add the egg or flax egg and mix to combine.

4
Done

Add Wet To Dry

Add the wet mixture to the dry and mix until combined.

5
Done

Scoop & Bake

Scoop about 4 tbsp of the batter into the lined muffin tins then add one or two or three cherry halves.

Top with 2 more tbsp of batter then top with one more cherry halve.

Bake the muffins at 350F for 25-28 minutes or until a toothpick inserted in the middle comes out dry.

6
Done

Almond Butter Drizzle

While the muffins are lightly cooling, make the almond butter drizzle.

In a small sauce pan, heat up 1/4 cup of almond butter and 2 tbsp of maple syrup and a small splash of almond milk. Heat and stir for 2-4 minutes.

7
Done

Decorate and Eat

Using a small spoon or a ziplock bag with a small corner cut off, drizzle the muffins with the sweet almond butter mixture.

These muffins can be stored in an air-tight container on your kitchen counter for up tp 4 days.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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Sweet Potato Quiche
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8 Comments Hide Comments

The cherries are so fun on the top! I love muffins, especially with cherries, that’s one of my favorite fruit flavors in muffins.

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