Servings: 12 muffins
Calories: 180kcal
Cost: $8.00
Equipment
- Mixing bowls
- Whisk
- Spatula
- Muffin tin
- Paper liners
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ cup granulated sugar
- ¼ tsp salt
- 1 large egg, slightly beaten
- 1 cup yogurt
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ cups cherries, halved and pitted
- ½ cup slivered almonds
Instructions
- Preheat your oven to 425°F (218°C). Grease or line 12 muffin cups with paper liners.
- Sift together the flour, baking powder, baking soda, and salt into a large mixing bowl. Add the sugar and mix until well combined.
- In another bowl, mix the slightly beaten egg, yogurt, canola oil, vanilla extract, and almond extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in the halved and pitted cherries and slivered almonds.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Bake for 3 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 12-17 minutes, or until a toothpick inserted comes out clean.
Notes
Use fresh cherries for the best flavor and texture. Don’t overmix the batter; a few lumps are fine. For a fun twist, try adding a pinch of cinnamon or nutmeg to the batter. For an extra burst of flavor, sprinkle coarse sugar on top before baking. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For long-term storage, freeze for up to three months.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 180mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 4mg
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