Apple Cherry Pear and Almond Breakfast Muffins offer an explosion of flavor in every bite.
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.
Can be stored in the refrigerator for a week and freeze for a month.
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
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 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.
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 ⅔ 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.
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
During the day you can find me in my garden or kitchen, and most likely my camera won’t be far. When I am not at home I like to head to the gym, or stretch out at hot yoga. I didn’t really start cooking and baking until I got married and I needed to feed my family!