When faced with more fresh cherries than a girl can consume before they go … sub-optimal, what is there to do? Why, make fresh cherry muffins, of course!
These are heavenly. I was actually quite pleasantly surprised at how lovely they came out, especially when I made them on such a whim. I had purchased a healthy amount of the cherries at my public market the previous weekend, and realized at the end of the week I needed to figure out how to use them up. So… I first thought about a yogurt cake flecked with cherries, but that quickly morphed into muffins. I was out of vanilla (despite JUST going to the store), so I swapped in almond extract. Luckily for me (and you!) the flavor of almonds go beautifully with cherries. The flavor here is just so complex yet light.
Now, I used white whole wheat flour — this is my standard flour and it always works out. The flavor is slightly nuttier than bleached white flour; which I consider a plus! I used about 3/4 cup of sliced/pitted cherries and I think anywhere from 1/2 to a full cup would work. I used nondairy milk as per usual, but you could swap in regular milk (I would say anything but skim) with success. Enjoy these, and I dare you to eat just one!
whole wheat fresh cherry almond muffins.
1.5 cups white whole wheat flour
3/4 cups coconut palm or raw turbinado sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon almond extract
3/4 cup non dairy milk (I use unsweetened coconut milk)
3/4 cup fresh cherries, pitted
1 teaspoon sugar
Preheat oven to 400 degrees. Spray a muffin tin with nonstick cooking spray or line with muffin liners. In a mixer fitted with a whisk attachment, mix together the flour, sugar, baking powder and sea salt.
Whisk together the egg, almond extract, milk in a small bowl and add to the mixer on medium low, scraping the sides of the bowl if needed to ensure the dry ingredients are properly incorporated. Add the cherries and mix slowly, until just incorporated. Spoon the batter into the muffin cups until two-third’s of the way full and sprinkle the remaining teaspoon of sugar over each muffin.
Bake for 20 minutes. Let cool for 10 minutes in the tin before removing. Makes 12 muffins.
*Please use organic ingredients wherever possible*