Moist Cherry Almond Muffins
These Moist Cherry Almond Muffins are so moist, with just the right amount of sweetness. I usually make a batch to freeze, and simply warm them in the microwave for a few minutes. They’re great to have on hand - and when unexpected company drops in, you could easily sweeten them up with a fruit preserve glaze or serve them warm with ice cream as an impromptu dessert!!
Equipment
- oven
- 1 very large mixing bowl
- muffin tins
- 1 wire rack
Ingredients
- 1½ cups whole wheat pastry flour
- ½ cup all purpose flour
- ½ cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup crushed “shredded wheat and bran cereal”
- 3 egg whites
- ⅔ cup unsweetened applesauce
- 1 can light cherry pie filling
- 1 teaspoon vanilla
- ¼ cup chopped (or mini) chocolate chips
- ¼ cup chopped almonds
Instructions
- Preheat oven to 375 degrees. Spray muffin tins well with non stick spray and set aside (I prefer canola oil spray for baking due it’s very mild taste).
- In a very large mixing bowl, combine flour, sugars, baking powder & soda, salt cinnamon, and crushed cereal. Mix well until there are no large clumps, and everything is incorporated. Make a “well” in the center of the dry ingredients and add egg whites, applesauce, pie filling, and vanilla.
- Mix all ingredients together until moist. Fold in almonds and chocolate chips. Divide batter evenly into muffin tins - filling them about 2/3 of the way full. (If there are empty wells in your muffin tin, fill them with a little water before baking so they don’t scorch).
- Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a wire rack at least 15 minutes before removing muffins from tins, then place them on a wire rack to cool completely before wrapping to freeze.
Video
Notes
Flour Variations: While this recipe calls for all-purpose flour, you can experiment with different flours to suit your preferences. Whole wheat flour adds a nutty flavor and extra fiber, while almond flour lends a delightful richness. Feel free to substitute a portion of the all-purpose flour with your chosen alternative for a unique twist.