Apple Cherry Pear and Almond Breakfast Muffins

Apple, Cherry, Pear and Almond Breakfast Muffins

Apple, Cherry, Pear and Almond Breakfast Muffins

45 minutes

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Details
  • Servings:   12
  • Weight Watchers:   9 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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
  • 1/4 cup sliced blanched almonds
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.

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