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