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Almond, Chia and Cherry Muffins

Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: gluten-free
Servings: 12 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.