Breakfast Muffins

Breakfast Muffins




Total Time: 1 hr, 20 mins

Prep Time: 50 mins

Cook Time: 30 mins

Yield: 6 muffins

Dish Size: muffin pan






  • 1 cup self-rising flour
  • ⅓ cup almond meal
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • ½ cup unsalted butter, soft
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • zest from ½ a lemon
  • 1 apple peeled, cored, and diced
  • ⅓ cup dried cherries



  • 1 tbsp blanched almond slices
  • half pear peeled, cored, and diced
  • 1 tbsp light brown sugar
  • 2 tbsp unsalted butter, soft





  1. Preheat 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 eggs, blending one at a time. Add sour cream, vanilla extract, and lemon zest and blend.
  5. Add dry ingredients and blend.
  6. Fold in diced apples and cherries by hand.
  7. Spoon mixture into muffin tin, filling ⅔ 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.


Tell us what you think!