Cherry Muffins
Cherry muffins are naturally sweet with a smooth almond flavour. These Cherry muffins with almond flour are very moist, tender, and yummy.
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Servings: 14
Ingredients
- 3 cups almond flour blanched
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- 8 oz cherries roughly chopped
- 1/2 cup sliced almonds plus more for garnish
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners or grease every cup with cooking oil.
- Combine the almond flour, baking powder, sugar and salt. Everything should be mixed.
- In a different bowl, whisk together the sour cream, vanilla extract, and eggs, then fold into the dry ingredients and stir until just combined.
- Gently fold in the cherries and sliced nuts. Fill the muffin cups 3/4 full.
- Garnish with sliced almonds (optional, Bake for about 25 minutes.
- Allow cooling completely in the pan before serving.
Notes
- Because almond flour is very moist and can pack, use the scoop and level method when measuring it unless your recipe specifies otherwise, such as by weight.
- Use room temperature ingredients to ensure that your ingredients blend together smoothly.
- Grease the pan thoroughly. Low carb bakery is more likely to stick. Because almond flour browns quickly, check your muffins at least 5 minutes before you think they are done. If they are not done but are turning brown, cover them with aluminium foil.
- Allow the muffins to cool completely before serving. Almond flour bakery comes together easily, and the texture improves significantly after cooling.
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