Apples, Cherries and Almond Meal add a healthy kick to these hearty muffins. The pear and slivered almonds on top make them that much more delicious and fulfilling for breakfast —Amy Stafford @ A Healthy Life For Me
1 1/4 cups
1 1/2 teaspoons
1 1/2 teaspoons
+2 tablespoons unsalted butter, room temperature
large eggs, room temperature
sour cream or plain yogurt (I used light sour cream)
vanilla extract or DAVE's vanilla & coffee syrup
lemon zest, zest from 1/2 lemon
apple, peeled, cored, cut into 1/4" dice
pear, peeled, cored, cut into 1/4" dice
light brown sugar
sliced blanched almonds
In This Recipe
Preheat oven to 350 degrees
Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown. Remove pan and let cool.
Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
In a mixer beat 1/2 cup of the butter and sugar until creamed. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
Add flour ingredients and mix until just blended (do not over-mix)
Remove bowl from mixer and by hand add apple and cherries, mixing.
Spoon mixture into each cup filling about 2/3 of the way.
In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
Place on top of each muffin.
Bake for 25-30 minutes or until the center of a muffin comes out clean.