Cherry Almond Muffins

• 1 1/2 cups all-purpose flour or bread flour

• 1/2 tbsp baking powder

• 1/8 tsp baking soda

• 1/2 tsp salt

• 1/4 cup granulated sugar

• 1 large egg

• 1/2 cup almond milk or milk of choice

• 1/2 cup non-fat Greek Yogurt

• 1 tsp vanilla extract or almond extract

• 1/2 tbsp ground cinnamon

• 1/2 cup cherry compote (use my fruit compote recipe here),

• Optional: mixed roasted nuts, chocolate chips, cocoa powder, or matcha powder

Step One

Preheat an oven or mini oven to 350 degrees Fahrenheit. Then, line a muffin tin with 10-12 paper liners. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

Step Two

Then, in a separate medium bowl, mix together the sugar and egg until combined. Then, add milk, greek yogurt, and the vanilla/almond extract and mix until just combined.

Step Three

Pour the wet mixture into the dry mixture and mix until just combined. Then, add in the cherry compote and lightly stir in so that it makes swirls/marbling (but don't overmix!)

Step Four

Scoop muffin batter into the paper liners, filling each liner up until around 3/4ths full. Right before popping into the oven, sprinkle some coarse granulated sugar on top of the muffins evenly. Then, bake at 350 degrees Fahrenheit for 10-12 minutes or until golden and an inserted chopstick/toothpick comes out clean.

Step Five

Allow muffins to cool inside the muffin tin for around five minutes. Then remove and enjoy or store for up to five days in the fridge or 3 months in the freezer! Have a cherry good day!