Summary

Apple, Cherry, Pear and Almond Breakfast Muffins might be a good recipe to expand your breakfast collection. This recipe makes 12 servings with 264 calories, 5g of protein, and 14g of fat each. For 77 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. A mixture of baking soda, nutmeg, tablespoons butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so spectacular. If you like this recipe, you might also like recipes such as Apple Cherry Pear Almond Breakfast Muffins, Apple, Cherry, Pear and Almond Breakfast Muffins, and Cherry-Almond-Pear Crostata.

Instructions

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

Ingredients

• 1 sef-rising flour
• 2 almond meal
• 3 baking powder
• 4 baking soda
• 5 cinnamon
• 6 nutmeg
• 7 salt
• 8 2 tablespoons unsalted butter, room temperature
• 9 granulated sugar
• 10 eggs, room temperature
• 11 sour cream or plain yogurt (I used light sour cream)
• 12 vanilla extract or DAVE's vanilla and coffee syrup
• 13 zest from 1/2 lemon
• 14 apple, peeled, cored, cut into 1/4″ dice
• 15 dried cherries
• 16 pear, peeled, cored,cut into 1/4″ dice
• 17 light brown sugar
• 18 light brown sugar
• 19 sliced blanched almonds

Directions

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