But, seriously as muffins go these are pretty healthy.  I cut down the flour and added almond meal, which is made with ground almonds which have proven to reduce risk of heart disease with antioxidant action of the vitamin E, and of course all that fruit that’s in there helps!

• 1 1/4 cup sef-rising flour
• 1/2 cup almond meal
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup sour cream or plain yogurt (I used light sour cream)
• 2 teaspoon vanilla extract or DAVE’s vanilla and coffee syrup
• zest from 1/2 lemon (1 tablespoon)
• 1 apple, peeled, cored, cut into 1/4″ dice
• 1/2 cup dried cherries

• 1 pear, peeled, cored,cut into 1/4″ dice
• 2 tablespoon light brown sugar
• 1/4 cup sliced blanched almonds

Directions:

Preheat oven to 350 degrees

Line 12 cup muffin tin with liners and spray with baking spray.  Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown.  Remove pan and let cool.

Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine.  Set aside

In a mixer beat 1/2 cup of the butter and sugar until creamed.  Add one egg at a time until mixed.  Scrape down sides of mixer and add sour cream, zest and vanilla blend.

Add flour ingredients and mix until just blended (do not over-mix)

Remove bowl from mixer and by hand add apple and cherries, mixing.

Spoon mixture into each cup filling about 2/3 of the way.

In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.

Place on top of each muffin.

Bake for 25-30 minutes or until the center of a muffin comes out clean.

Apple, Cherry, Pear and Almond Breakfast Muffins

 

Author:

Amy Stafford

Serves: 12

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Save Print

 

Can be stored in the refrigerator for a week and freeze for a month.

Ingredients

Muffin:

• 1¼ cup sef-rising flour
• ½ cup almond meal
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup + 2 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• 2 large eggs, room temperature
• ¾ cup sour cream or plain yogurt (I used light sour cream)
• 2 teaspoon vanilla extract or DAVE’s vanilla and coffee syrup
• zest from ½ lemon (1 tablespoon)
• 1 apple, peeled, cored, cut into ¼” dice
• ½ cup dried cherries

Streusel:

• 1 pear, peeled, cored,cut into ¼” dice
• 2 tablespoon light brown sugar
• ¼ cup sliced blanched almonds

Instructions

1. Preheat oven to 350 degrees
2. Line 12 cup muffin tin with liners and spray with baking spray. Line a tray with almond slices and sit in oven for 4-5 minutes until almonds are just starting to toast, but not brown. Remove pan and let cool.
3. Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
4. In a mixer beat ½ cup of the butter and sugar until creamed. Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
5. Add flour ingredients and mix until just blended (do not over-mix)
6. Remove bowl from mixer and by hand add apple and cherries, mixing.
7. Spoon mixture into each cup filling about ⅔ of the way.
8. In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
9. Place on top of each muffin.
10. Bake for 25-30 minutes or until the center of a muffin comes out clean.

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About Amy Stafford

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Tagged as: Baked Good, Breakfast, Can freeze, Muffins