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Almond, Chia and Cherry Muffins

These delightful muffins combine tart cherries, crunchy almonds, and a nutritional boost from chia seeds, making them a perfect weekend treat for the family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup Unsalted butter, room-temperature For easier creaming.
  • 1 cup Granulated sugar Secret for fluffy muffins.
  • 2 large Eggs Beaten in one at a time.
  • 1 teaspoon Almond extract For aromatic depth.
  • 2 cups All-purpose flour Basic muffin ingredient.
  • 2 teaspoons Baking powder For leavening.
  • 1 teaspoon Salt
  • 1/4 cup Chia seeds For texture and nutrition.
  • 1 teaspoon Cinnamon For flavor.
  • 1/2 cup Milk For moisture.
  • 1 cup Pitted cherries, chopped Fresh or frozen.
  • 1/2 cup Slivered almonds Folded into the batter.
Streusel Topping
  • 1/4 cup Brown sugar For sweetness.
  • 1/4 cup Chopped almonds Enhances the texture.
  • 2 tablespoons All-purpose flour For structure.
  • 1/2 teaspoon Cinnamon For flavor.
  • 2 tablespoons Unsalted butter, melted To combine the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin with liners.
  2. In a large bowl, cream together the butter and sugar on medium speed until fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, mixing well after each, then stir in the almond extract.
  4. In a medium bowl, whisk together the flour, baking powder, salt, chia seeds, and cinnamon.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined.
  6. Gently fold in the slivered almonds and chopped cherries, ensuring even distribution.
  7. In a small bowl, mix brown sugar, chopped almonds, flour, and cinnamon with melted butter, and sprinkle over the muffin batter before baking.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until a tester comes out clean and muffin tops are golden.

Notes

Don’t overcrowd the muffin tin to allow muffins to rise evenly. Cool before serving for the best texture.