Mini Cherry Almond Coffee Cakes
These delightful mini coffee cakes are soft, cherry-studded, and lightly sweet with a hint of almond, perfect for a cozy breakfast or snack.
Servings: 12 servings
Calories: 150kcal
Ingredients
Mini Cakes Ingredients
- 1 cup pitted cherries, chopped small (fresh or well-drained thawed) Can use canned cherries, make sure to drain and pat dry.
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar Packed.
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened to room temp
- 2 large eggs, room temp
- 1 teaspoon almond extract
- 1/3 cup milk, room temp
- 2 tablespoons sliced almonds, for topping Optional, for extra crunch.
Lemon Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1-2 teaspoons milk As needed to thin the glaze.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a larger bowl, beat butter with both sugars until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Mix in almond extract.
- Mix in half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. Stir until just combined and fold in the chopped cherries.
- Spoon the batter into the muffin cups and top with sliced almonds.
- Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then move to a wire rack.
Glazing
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest. Thin with milk until the glaze is smooth and pourable.
- Drizzle the glaze over the cooled mini cakes for a glossy finish.
Notes
Use room temperature ingredients for the best results. If using frozen cherries, make sure to thaw and pat dry. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.