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Age: 2 years +

Summer is my favorite season not only because of the long days and warm nights, but also because of the abundance of fresh fruits. It`s the perfect time to experiment with different delicious fruit cakes. Even though I`ve been not so fond of them in the past, lately I`m cooking a lot of fruit cakes and I really enjoy it – both the process and the taste. I prepared these cherry and almond muffins for my daughter’s second birthday in the beginning of July along with several other muffins: with ricotta and banana and with almond filling. The muffins with cherries were with a very delicate and fresh taste – go ahead and try them, too!

Cherry and almond muffins


What you`ll need (for about 12-14 muffins):

250 g flour

100 g yoghurt

100 g coconut sugar (you can add more if you want, and you can also use white or brown sugar)

1 egg

80 g butter, melted and cooled

1 tsp. backing powder

1 tsp. backing soda

pinch of salt

200 g cherries, pitted and halved

2 tablespoons lemon juice

50 g almonds, finely grounded

How to cook it:

Preheat the oven to 200° and prepare your muffin cups, I used 14 silicone muffin cups.

Remove the yogurt from the fridge in advance, it have to be at room temperature before you start with the recipe. Then put the baking soda in the yoghurt and stir until it starts to rise.

In a large bowl, sift the flour, baking powder and salt. Add the sugar and stir well with a spoon.

In another bowl, whisk the egg and mix with the yogurt and butter. Pour the wet mixture into the bowl with the dry ingredients and stir with a wooden spoon or a silicone spatula until well mixed. Don`t overdo it, it`s enough to just combine the ingredients. Add the cherries and almonds and mix gently, making sure the dough doesn`t get stained from the cherry juice.

Divide the dough into the cups by filling them almost to the top. Bake for 3 minutes at 200 °, lower the temperature to 180 ° and bake for another 20 minutes. Check if they are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The cherry and almond muffins can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.


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