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To make delicious Cherry Almond Muffin Tops, you need some key ingredients. These create the perfect flavor and texture. Here’s what you’ll need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 teaspoon vanilla extract - 1 large egg - 1/3 cup unsweetened almond milk (or regular milk) - 1/4 cup unsalted butter, melted - 1 cup fresh or frozen cherries, pitted and halved - 1/4 cup sliced almonds (for topping) These ingredients work well together. The all-purpose flour gives a light base. The almond flour adds a lovely nutty flavor. Baking powder and baking soda help them rise. Sugar sweetens the mix, while vanilla adds depth. You can spice up your muffin tops with extra ingredients. Try these for more flavor: - 1 teaspoon almond extract - 1/2 teaspoon cinnamon - Zest of 1 lemon Adding almond extract boosts the almond taste. Cinnamon gives warmth, while lemon zest brightens the mix. Feel free to experiment! Understanding the nutrition can help you enjoy your treat. Here’s a quick breakdown per muffin top: - Calories: 150 - Protein: 3g - Carbohydrates: 22g - Fat: 6g - Fiber: 1g - Sugar: 8g These muffin tops are a tasty snack. They provide energy from carbs and healthy fats. Plus, they have some protein to keep you satisfied. For the full recipe, check out the earlier section! First, you need to get your oven ready. Preheat it to 375°F (190°C). While the oven heats up, line a baking sheet with parchment paper. This makes clean-up easy and helps the muffin tops not stick. In a large bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these together well. This step adds air and helps the muffin tops rise. In a separate bowl, mix the wet ingredients. Start with 1/2 cup of granulated sugar, 1 large egg, 1/4 cup of melted unsalted butter, and 1/2 teaspoon of vanilla extract. Stir these until the mixture is smooth. Next, add 1/3 cup of unsweetened almond milk. Mix until everything is combined. Now, it’s time to combine everything. Pour the wet mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix. This keeps your muffin tops light. Next, fold in 1 cup of halved cherries. Using a large spoon or an ice cream scoop, drop spoonfuls of the batter onto the baking sheet, leaving about 2 inches between each. Top each with sliced almonds. Bake for 15-18 minutes, or until golden brown. A toothpick should come out clean when inserted in the center. Let them cool for 5 minutes on the sheet before moving them to a wire rack. Enjoy your Cherry Almond Muffin Tops! For the full recipe, check out the detailed instructions. To keep your muffin tops light and fluffy, do not overmix the batter. When you combine wet and dry ingredients, mix just until they come together. Overmixing activates gluten, which can make your muffin tops tough. Also, make sure your baking powder is fresh. Old leavening agents can lead to flat muffin tops. Accurate measurements are key to perfect muffin tops. Use a kitchen scale for best results. If you use measuring cups, spoon the flour into the cup, then level it off with a knife. This prevents packing, which can add too much flour. For sticky ingredients like sugar or butter, use a liquid measuring cup for accuracy. Let your muffin tops cool on the baking sheet for about five minutes. This helps them set and makes them easier to move. After that, transfer them to a wire rack to cool fully. Serve them warm or at room temperature. They taste great on their own or with a light dusting of powdered sugar. For a fun twist, pair them with a scoop of vanilla ice cream. Enjoy these tasty treats with a cup of coffee or tea for a delightful snack! {{image_2}} You can switch the cherries for other fruits. Blueberries, raspberries, or diced apples work great. Each fruit adds a unique taste and color. You can also mix different fruits together. Just be sure to chop them into small pieces. This way, they blend well into the batter. To make these muffin tops gluten-free, replace the all-purpose flour. Use a gluten-free flour blend instead. These blends often include rice flour and tapioca starch. They usually work well in recipes like this. Don't forget to check that your baking powder is gluten-free, too. If you want a vegan option, swap the egg for a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Also, use a plant-based butter instead of regular butter. You can use almond milk or another plant-based milk as well. These easy swaps keep the muffin tops tasty and light. For the full recipe, check the cherry almond muffin tops section. To keep your Cherry Almond Muffin Tops fresh, store them in an airtight container. Line the container with a paper towel to absorb moisture. Place a layer of muffin tops in the container, and then add another paper towel on top before covering. This method prevents them from getting soggy. You can keep them at room temperature for up to three days. When you want to enjoy leftover muffin tops, reheating is easy. Preheat your oven to 350°F (175°C). Place the muffin tops on a baking sheet. Heat them for about 5 to 10 minutes. This warms them nicely without drying them out. You can also use a microwave. Heat each muffin top for about 15 to 20 seconds. This method works well, but it may make them a bit soft. If you want to save muffin tops for later, freezing is a great option. First, let them cool completely. Wrap each muffin top in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to label the bag with the date. They can last up to three months in the freezer. To enjoy, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. These simple storage tips will help you enjoy your Cherry Almond Muffin Tops longer! For the full recipe, check out the details above. You can use regular all-purpose flour if you don’t have almond flour. It changes the flavor a bit. You can also try oat flour or coconut flour. Each has a unique taste. Adjust the liquid in your recipe as needed. To cut sugar, you can reduce the granulated sugar by a third. You might also use a sugar substitute like stevia or monk fruit. These options sweeten without adding calories. Taste the batter before baking to ensure it meets your preference. Yes, you can prepare the batter ahead of time. Cover it and store it in the fridge for up to 24 hours. Just scoop and bake when you're ready. You can also bake them and store them. They stay fresh for a few days. Some bakeries and grocery stores sell pre-made Cherry Almond Muffin Tops. Check local bakeries first for fresh options. You can also find them at specialty stores or online. Just search the name, and you may find local or national brands. Store cherries at room temperature to ripen them. They usually ripen in one to two days. Keep them out of direct sunlight to avoid spoilage. Once ripe, you can store them in the fridge to keep them fresh longer. You now have everything you need to make delicious Cherry Almond Muffin Tops. We covered essential and optional ingredients, and I shared tips to avoid dense tops. You learned variations for dietary needs and how to store these treats well. Making these muffin tops is fun and easy. Enjoy baking them, and let your creativity shine with flavors!

Cherry Almond Muffin Tops

Delight your taste buds with these Cherry Almond Muffin Tops! Soft, chewy, and bursting with cherries, they're the perfect treat for any time of day. Made with a blend of all-purpose and almond flour, these muffin tops are easy to whip up and serve a crowd. Ready in just 35 minutes, they make a delicious addition to your breakfast or snack time. Click to explore the full recipe and bring these mouthwatering muffin tops to your kitchen!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

1/3 cup unsweetened almond milk (or regular milk)

1/4 cup unsalted butter, melted

1 cup fresh or frozen cherries, pitted and halved

1/4 cup sliced almonds (for topping)

Instructions
 

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.

      In a separate bowl, mix the granulated sugar, egg, melted butter, and vanilla extract until smooth.

        Gradually stir in the almond milk until the mixture is well combined.

          Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.

            Gently fold in the halved cherries into the batter.

              Using a ice cream scoop or large spoon, drop generous spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

                Sprinkle sliced almonds on top of each muffin top.

                  Bake in the preheated oven for 15-18 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

                    Allow the muffin tops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffin tops

                        - Presentation Tips: Serve the muffin tops on a decorative plate, dusted lightly with powdered sugar, and garnish with a few whole cherries for a lovely presentation.