Almond, Chia and Cherry Muffins
Streusel topped cherry muffins are the summer treat you need in rotation. This was a recipe I posted on Instagram last summer and now that it’s cherry season, it’s time to fire it up again. Cherries are here and we’ve already eaten about three pounds worth at our house.
Make these muffins the traditional way, with all-purpose flour, or make them with your favorite gluten-free flour. You can also substitute any type of milk you have readily available at your house. I typically use organic cane sugar, but regular granulated sugar works too. For butter, I use unsalted Kerrygold, but if you only have salted butter at home, use that and omit the salt in the streusel topping.
Which gluten-free flour is best for muffins?
For gluten-free flour, I bake with Cup4Cup Gluten-Free Flour or Bob’s Red Mill 1to1 Gluten Free Flour. I’ve also tried Bob’s Red Mill Paleo Baking Flour and liked it.
How long will muffins keep?
Keep at room temperature for three days (I keep them on a plate covered with plastic wrap) or store leftover muffins in a container in the refrigerator for up to a week. You can also freeze these in freezer baggies for up to three months.
Looking for more healthy breakfast recipes?
Pumpkin and Chocolate Chip Muffins
Wild Blueberry Smoothie
Tropical Green Smoothie
Whole30 BLT Frittata
Cranberry, Pecan, and Pumpkin Seed Granola
Almond, Chia and Cherry Muffins
Ingredients
Muffins
- 1/2 cup butter, softened unsalted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups gluten-free or all-purpose flour
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (skim, 2% or whole)
- 1/2 cup slivered almonds
- 1 cup pitted and chopped cherries any variety
For streusel topping
- 1/4 cup brown sugar packed
- 1/4 cup sliced almonds, roughly chopped
- 2 tablespoons gluten-free or all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted unsalted
- 1/4 teaspoon salt
Instructions
For muffins:
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper cups or lightly grease with baking spray.
- In a large bowl, cream the butter and sugar until fluffy on medium or medium-high speed. Beat in the eggs, one at a time, on medium speed. Add the almond extract and combine.
- In a medium size bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture alternately with the milk. Gently fold in almonds and cherries.
- Spoon muffin batter into the cups (they will be very full). You can use a soup spoon or ice cream scoop to make portioning the batter easier.
For streusel topping:
- In a small bowl, add the brown sugar, chopped almond slivers, flour, and cinnamon and whisk together until well mixed. Pour in the melted butter and stir. Make sure the streusel mixture is evenly moist and clumps up into small pieces. Use a small spoon to add the streusel topping to the muffins.
- Bake muffins for 20-25 minutes, or until a tester inserted into the center comes out clean and the tops are golden brown and semi-firm to the touch. Let the muffins remain in the pan for a few minutes, and then transfer to a wire rack to let cool completely for storing.
- Store at room temperature for 3 days, or freeze for up to a month.
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