Cherry Almond Quinoa Muffins

Cherry Almond Quinoa Muffins

Tender muffins studded with tart cherries and crunchy almonds, boosted with cooked quinoa.

Total 50 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Dairy, Tree nuts, Wheat

Cooked quinoa folds into a lightly sweetened batter, adding a subtle nutty texture alongside toasted almonds and dried cherries. The muffins bake up moist with golden edges, making them a hearty option for breakfast or an afternoon snack. A sprinkle of sliced almonds on top adds a bit of crunch to every bite.

Ingredients

  • 1 cup cooked quinoa, cooled
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup dried cherries, chopped
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons sliced almonds, for topping

Method

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, milk, vegetable oil, almond extract, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined, with no streaks of flour remaining.

  5. Fold in the cooked quinoa, dried cherries, and toasted sliced almonds until evenly distributed.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Sprinkle the remaining sliced almonds over the tops of the muffins.

  8. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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    Cherry Almond Quinoa Muffins

    Cooked quinoa folds into a lightly sweetened batter, adding a subtle nutty texture alongside toasted almonds and dried cherries. The muffins bake up moist with golden edges, making them a hearty option for breakfast or an afternoon snack. A sprinkle of sliced almonds on top adds a bit of crunch to every bite.

    50 min 12 muffins 245 cal

    Ingredients

    • 1 cup cooked quinoa, cooled
    • 1 1/2 cups all-purpose flour
    • 1/2 cup almond flour
    • 3/4 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup whole milk
    • 1/2 cup vegetable oil
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 3/4 cup dried cherries, chopped
    • 1/2 cup sliced almonds, toasted
    • 2 tablespoons sliced almonds, for topping

    Method

    1. 1

      Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease well.

    2. 2

      In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the eggs, milk, vegetable oil, almond extract, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined, with no streaks of flour remaining.

    5. 5

      Fold in the cooked quinoa, dried cherries, and toasted sliced almonds until evenly distributed.

    6. 6

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    7. 7

      Sprinkle the remaining sliced almonds over the tops of the muffins.

    8. 8

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    9. 9

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.