Welcome back friends! Summertime is still a good time for baked treats, especially muffins made with fresh cherries! I baked these cherry nutmeg muffins for my family, and they are perfect for breakfast or brunch! Let me show you how to make them!
INGREDIENTS
- 1/2 cup butter, softened
- 1 cup of sugar
- 1 cup of milk
- 1 teaspoon of almond extract
- 2 teaspoons of baking powder
- 2 cups of flour
- 1 1/2 teaspoons of nutmeg
- 2 cups of cherries, pitted and quartered
INSTRUCTIONS
- Pre-heat the oven to 375 F and spray a jumbo muffin tin with non-stick cooking spray.
- In a large bowl, cream together the softened butter and sugar.
- Add the milk and almond extract to the butter/sugar combination and whisk until well incorporated, then set it aside.
- In a separate bowl, whisk together the baking powder, flour and nutmeg.
- Slowly add the dry ingredients in to the wet ingredients and mix until they are a well combined batter. Set the batter aside.
- After pitting and quartering the cherries, pat them dry with a paper towel and then dust them with flour (so they won’t sink to the bottom of your muffins) and gently fold them into the batter.
- Scoop the batter into the prepared jumbo muffin tin, filling each mould 3/4 of the way full.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of each comes out clean!
- Allow to cool and enjoy!