Breakfast Muffins

Total Time:
1 hr, 20 mins
Prep Time:
50 mins
Cook Time:
30 mins
6 Muffins servings
Dish Size:
Muffin pan
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September 12, 2017


  • 1 cup self-rising flour
  • 1/3 cup almond meal
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • Pinch nutmeg
  • Pinch salt1/2 cup unsalted butter at room temp.
  • 1/2 cup granulated sugar2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • half lemon for zest
  • 1 apple peeled, cored and diced
  • 1/3 cup dried cherries
  • Streusel
  • half pear pealed, cored and diced
  • 1 tbsp light brown sugar
  • 1 tbsp blanched almonds
  • 2 tbsp unsalted butter, room temp.


  1. Pre-heat oven to 350 degrees
  2. Line a tray with almond slices and let sit in oven for 5-6 minutes until almonds start to toast. Remove and let cool
  3. Combine flour, almond meal, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl and mix well
  4. In a mixer beat the butter and sugar until creamed, then add one egg at a time. Add sour cream, lemon zest, and vanilla extract and blend
  5. Add dry ingredients and blend
  6. Fold in diced apples and cherries by hand
  7. Spoon mixture into muffin tin filling 2/3 of the way
  8. In a small bowl combine pear, brown sugar, butter and almonds
  9. Place streusel on top of each muffin
  10. Bake for 30 minutes or until center of muffin comes out clean
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