Cherry Almond Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 6 oz tart frozen cherries (liquid reserved)
  • 4 TBS softened salted butter
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 1 large egg at room temperature
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 1 ¼ cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips
Topping
  • ¼ cup white whole wheat flour
  • 1 ½ TBS brown sugar
  • 1 ½ TBS butter, melted
Instructions
  1. Preheat the oven to 425F.
  2. Thaw and drain cherries and reserve about 6 TBS of cherry liquid. If you don’t have enough, use almond milk or water to make 6 TBS total liquid. You should have about 1 packed cup of thawed, pitted cherries.
  3. Cream together the butter and the sugars in the bowl of a stand mixer. Add the egg and beat until incorporated. Add the almond and vanilla extracts.
  4. In another bowl, sift together the white whole wheat flour, baking powder, and salt.
  5. Add the flour mixture to the bowl of the stand mixer and mix on low until it is almost combined. Add reserved cherry juice and mix until just combined. Fold in the cherries and chocolate chips
  6. Mix together all the ingredients for the topping with a fork.
  7. Transfer the batter to paper lined muffin cups and top evenly with the crumb topping. You should get about 10 muffins.
  8. Bake at 425 for 5 minutes, then reduce the oven temperature to 350 and bake an additional 18 minutes.
  9. Let rest 10 minutes before transferring out of the muffin tin to cool completely. Once cool, store in an air tight container at room temperature for 5-7 days.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/cherry-almond-chocolate-chip-muffins/