Almond Buttermilk Muffins with a Cherry on Top


A co-worker owns a sprouted almond company, Crack-Nuts, and he was kind enough to bring me a few flavors to try. I used the Maple Cinnamon kind in these muffins.


2 1/4 cups flour
1/2 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
12 cherries, pitted
1/4 cup crushed almonds


Preheat an oven to 375 degrees F. Grease or line 12 muffin cups.

Sift together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.

Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). 

Scoop the batter into the prepared muffin tins half way and then sprinkle a little bit of crushed almonds.  Cover with the rest of the batter and then add the pitted cherry on top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

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