I chose to use fresh cherries for this recipe. I love using fresh ingredients in my baked goods. I added a bit of almond flavoring because I like the combination of almond and cherry together.
This gluten free recipe is one that I have used in the past to make Blueberry Streusel Topped Muffins. I am excited that with a few minor adjustments it also worked for the Cherry Muffins.
The muffins are moist and airy. I have a few pictures that let you see the inside of the muffin (see below). I found that if I kept the muffins in an airtight storage bag they kept this way for 3 days. My family microwaved them for a few seconds and added a pat of butter for breakfast.
Scroll to the bottom to find my recipe, to find the links to my friends links that have also created delicious and inspiring CHERRY recipes and to link your own creation.
We would love to see what you made.
Makes 12 muffins
1/2 cup almond meal
1/2 cup white rice flour, fine
1/2 sweet sorghum flour
1/2 cup tapioca starch
1/2 teaspoon guar gum
2 teaspoons baking powder
1/4 teaspoon nutmeg
2/3 cup white sugar
1/2 cup soft butter
1/2 teaspoon vanilla
1/2 almond extract
2 large eggs
1/2 cup milk
1-1/2 cup fresh pitted cherries, cut in half
1/3 cup white rice
3 teaspoons tapioca starch
1/4 cup brown sugar
1/4 cup almond slices, raw
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons soft butter
1. Preheat oven to 350 degrees and line a cup cake/muffin tin with 12 liners.
2. In a medium bowl, combine dry ingredients. Stir with a wire whisk until well combined, set aside.
3. In a large bowl, combine sugar and butter. Blend on medium speed until butter is light in color.
4. Add eggs one at a time and blend. Add vanilla and milk.
5. Slowly add dry ingredients to wet ingredients and stir to combine.
6. Add cherries and gently fold them in.
7. Add batter to muffin liners. Fill to the top; it is okay if they are a little over full.
8. To make topping: Combine all of the ingredients in a small bowl. I used my fingers to mix until the butter was well blended with the other ingredients. Add topping generously to the top of each uncooked muffin (see picture below, blueberry muffins but same idea).
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen's Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker's House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Dried Cherry and Mahlab Scones from Felice of All That's Left Are the Crumbs
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!