These not-too-sweet muffins are made with fresh Washington cherries and almond extract. Nuts are optional. I loved the crunch of the coarse sugar topping, so if you have some coarse sugar it's perfect here.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
2cups270 grams all-purpose flour
⅓cup70 grams granulated sugar
2teaspoonsbaking powder
½teaspoonbaking soda
¼ to ½teaspoonsalt
⅓cupvegetable oil or melted coconut oil
¾cupalmond milk
6ozcontainer soy or coconut yogurt
2teaspoonsalmond extract
1cupsliced almondsoptional
¾ to 1cupfresh cherriespitted and halved
More sugar -- granulated or coarsefor topping
Instructions
Preheat oven to 400 degrees F. Grease 12 muffins cups.
In a large mixing bowl, thoroughly mix together the flour, sugar, baking powder, baking soda and salt.
Make a well in the center of the bowl and add the oil, almond milk, yogurt and extract.
With a heavy duty scraper, fold everything together until fully blended. Carefully fold in the cherries and nuts (if using).
Divide batter evenly between the muffin cups and sprinkle tops with sugar.
Bake for 18-22 minutes or until a toothpick inserted in the top comes out clean.