Cherry Muffins with Frozen Cherries (Dairy Free)
Delicious muffins with a cherry in every bite! Super easy recipe for a quick dessert.
Equipment
- Muffin tins that can hold at least 15 muffins
- 2 large mixing bowls
Ingredients
- 2 cups (240 grams) of all-purpose flour
- 2 teaspoon of baking powder
- ½ tsp of salt
- 2 eggs at room temperature
- ⅛ cup (26 grams) lard can substitute with butter, use 2 tablespoon butter (30 grams)
- ½ cup (100 grams) white granulated sugar
- ¾ cup coconut milk you can use coconut drink as well, however, good quality coconut milk will add to the flavor
- 1 teaspoon vanilla paste or extract
- 1⅓ cup (300 grams) frozen cherries pitted
Instructions
- Preheat the oven to 350F/175C. Grease the muffin tin or line it with muffin baking paper. I use silicone muffin tin which doesn’t require any greasing or paper lining, so if you are using the same kind of muffin baking tin then you can skip this step!
- Combine the flour, baking powder, and salt in a large bowl. Sieve them to get the best results and to avoid an excessive amount of lumps. The more lumps you have the more temptation you have to keep mixing, and the harder the crumb will be!
- In a medium size bowl add eggs, melted lard, coconut milk, and vanilla paste. Whisk to combine.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir to combine, avoid overmixing. You need to make sure that all ingredients are evenly combined but if you overmix, your muffins will turn out tough. Add the cherries and gently fold them into the muffin batter.
- Fill your muffin tins about ¾ of the way full, and place them into the preheated oven. Bake for 22-25 minutes. To check whether the muffins are ready you can insert a toothpick and if it comes out with a few crumbs without wet batter attached to it then the muffins are good to go! Take them out and cool for about 10 minutes before taking them out from the tins. You can top your muffins with whipped cream, jam, or frosting, or just eat them as they are with a warm cup of coffee!
Notes
- Do not use an electric mixer to mix the muffins batter. You can use an electric mixer for the wet ingredients only, but if you mix the batter with a hand or a stand mixer you are in for a very tough crumb! The muffins taste best when the interior is soft and not "bready". So, make sure to be gentle while mixing your ingredients together.
- You can use fresh cherries, canned cherries, or cherry pie filling in place of frozen cherries for this recipe. If your cherries are wet, just coat them in some flour before mixing them into the batter.
- Don’t overbake your muffins. Take them out after 22-25 minutes or when the toothpick comes out with a few crumbs attached to it.
- If you want your muffins to be sweeter you can top them with jam or frosting. Check out my peanut butter mascarpone frosting recipe or make the standard sugar frosting from my raspberry muffin recipe.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!