Apple Cherry Pear Almond Breakfast Muffins

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Apple Cherry Pear and Almond Breakfast Muffins offer an explosion of flavor in every bite.
Apple Cherry Pear Almond Breakfast Muffin |
These Apple Cherry Pear and Almond Breakfast Muffins are extra special and completely over the top.  I came up with the recipe based off a crisp recipe that I have that is truly delicious, but you can’t have a crisp for breakfast and its easy to grab a muffin when you are on the run in the morning.
My son who is in college was home over the holidays was eating one of these muffins and I asked him  what he thought?  He mumbled with almost the entire muffin in his mouth “they are pretty good, I’m guessing they are healthy with all that fruit.”
Out of the mouth of babes, well that is if the babe is 6’4″ and weighs 200 something pounds.  He will always be my baby.
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 there is a healthy serving of fruits in each muffin.
These can be stored in the refrigerator for the week and they freeze extremely well!!  enjoy.

Apple Cherry Pear Almond Breakfast Muffin | ahealthylifeforme.comApple Cherry Pear Almond Breakfast Muffin | ahealthylifeforme.comApple Cherry Pear Almond Breakfast Muffin |

5.0 from 1 reviews
Apple, Cherry, Pear and Almond Breakfast Muffins
Prep time
Cook time
Total time
Can be stored in the refrigerator for a week and freeze for a month.
Serves: 12
  • 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
  • 1 pear, peeled, cored,cut into ¼" dice
  • 2 tablespoon light brown sugar
  • ¼ cup sliced blanched almonds
  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.
Nutrition Information
Serving size: 1 Calories: 239 Fat: 13g Saturated fat: 6g Trans fat: 0 Carbohydrates: 27g Sugar: 15g Sodium: 322 mg Fiber: 2g Protein: 5g Cholesterol: 62mg



    • Amy Stafford says

      Hey Elizabeth, Though I have not made these with honey, if I did I would use 1/3 cup honey and I would lower the sour cream to 1/2 cup. Hope this works, maybe I will give it a shot this weekend. If I get it done I will shoot you an email.


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