Lazy summer days are the best. Me and my sister have been hanging outside most of the time on the patio enjoying the sun. And if it's raining outside we just go down to the basement and watch Kimetsu no Yaiba. It's honestly amazing, and the graphics are fantastic. I was not an anime fan until I watched this, and now I am obsessed!
Anyway, these cherry muffins are something my mum and I cobbled together from multiple other recipes on Pinterest and adapted them to be bursting with fresh cherries with just a hint of almond extract. Feel free to add more- but we found too much tends to overpower the delicate cherry flavor.
It's super easy, combine wet and dry ingredients in separate bowls, fold in chopped cherries and top with sugar and almonds. Then bake!
I did half my batch topped with sliced almonds and demerera sugar, and the other with just the demerera sugar.
If you like this recipe please leave a comment!
Cherry Muffins
1 ½ C flour ½ C milk
¾ C white sugar ¼ tsp almond extract
2 tsp baking powder 1 C fresh pitted dark cherries, quartered
½ tsp salt 1 egg
1/3 C vegetable oil 1 tbsp demerara sugar (or white sugar
slivered almonds (optional)
Mix flour, ¾ C sugar, baking powder and salt in a large bowl and set aside. Whisk oil, milk, egg and almond extract in a large measuring cup until combined, and pour into dry ingredients. Gently mix with a spatula, and once you see there are no more streaks of flour, gently fold in cherries using 2-3 strokes. If you mix too much the batter will become tough and stain pink from the cherries. Spoon into 12 muffin cups, and sprinkle over remaining 1 tbsp sugar onto tops of muffins. If using the slivered almonds, sprinkle over the muffin tops now. Bake at 400 for 20 min or until cake tester comes out clean. The top should be a nice golden color. Remove from pan and let cool on a rack for 10-15 minutes before eating. They taste best when completely cool.
