
Ingredients
- 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
- 2 tablespoon light brown sugar
- 1/4 cup sliced blanched almonds
Ready In 45 Minutes
Servings: 12
Cooking Instructions
Step 1
- Preheat oven to 350 degrees
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Step 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.
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- Length: 5 minutes
Step 3
- Remove pan and let cool.
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Step 4
- Place flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and mix well to combine. Set aside
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Step 5
- In a mixer beat 1/2 cup of the butter and sugar until creamed.
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Step 6
- Add one egg at a time until mixed. Scrape down sides of mixer and add sour cream, zest and vanilla blend.
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Step 7
- Add flour ingredients and mix until just blended (do not over-mix)
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Step 8
- Remove bowl from mixer and by hand add apple and cherries, mixing.
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Step 9
- Spoon mixture into each cup filling about 2/3 of the way.
Step 10
- In a small bowl combine, pear, brown sugar, 2 tablespoons of butter and almonds and combine.
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Step 11
- Place on top of each muffin.
Step 12
- Bake for 25-30 minutes or until the center of a muffin comes out clean.
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- Length: 30 minutes