Almond Cherry Muffins
Buttery, moist, soft Almond Cherry Muffins. Full of flavour & bursting with juicy cherries in every bite. And they can be made gluten-free!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 muffins
- 135g / 1 cup all purpose flour , spooned into the cup then levelled off with the back of a knife. Don't scoop as the weight will be significantly different.
- OR 150g / 1.5 cups oat flour for the gluten-free option. Use instead of the all purpose flour and be sure that the oats are certified gluten-free
- 30g / ¼ cup almond flour , see recipe notes for how to make it if you only have whole almonds
- 100g / ½ cup sugar , lighter coloured varieties work best for flavour
- 1 teaspoon baking soda
- 2 teaspoons baking powder , be sure to use an aluminum free variety to avoid having your muffins turn a lovely shade of blue!
- ¼ teaspoon salt
- ½ cup / around 10 - 11 fresh cherries , pitted and quartered (see recipe notes for alternatives)
- 1 teaspoon natural almond extract
- 1 tablespoon apple cider vinegar
- 127g / ½ cup apple sauce , unsweetened
- 60mls / ¼ cup plant-based milk ONLY IF USING ALL PURPOSE FLOUR - DO NOT USE IF YOU ARE USING OAT FLOUR
- 20g / ¼ cup flaked or slivered almonds
Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
Add the flour (either all purpose OR oat flour), almond flour, sugar, baking soda, baking powder and salt to a bowl. Stir together well.
Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour), to another small bowl or jug and mix thoroughly.
Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not beat it together. You just want to make sure no dry flour is visible.
Spoon evenly into the prepared muffin tins so they are about ¾ full. You should get about 6, possibly 1 or 2 more depending on the size of your tin.
Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
Once cooked remove from tin and leave to cool in a cooling rack.
To make almond flour, just blend almonds in a blender or food processor until they are a fine flour. Be sure to stop as soon as they are flour otherwise they will turn into almond butter. For this recipe it is fine to leave the skins on the almonds.
To make oat flour simply blend rolled or quick oats in a blender or food processor until they are a fine flour.
If fresh cherries are not available dried cherries will work as will frozen cherries. Chop them and add tot he batter while still frozen. I haven't tried it but I think blueberries would work well instead of the cherries too.
I specify to use aluminum free baking powder because the aluminum can react with the fruit and turn everything a strange blue colour. If your baking powder is aluminum free this wont happen.
Serving: 1muffin | Calories: 219kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5.6g | Sodium: 471mg | Fiber: 4g | Sugar: 20g | Vitamin C: 1.7mg | Calcium: 130mg | Iron: 1.6mg