Delicious Gluten-Free Almond Cherry Muffins Recipe
Welcome to my latest recipe, the Gluten Free Almond Cherry Muffins Recipe! As a nutritionist cum food blogger, I know how crucial it is to prepare and eat healthy food that won’t compromise taste. This recipe is a balanced combination of quality ingredients that will undoubtedly tickle your taste buds.
Are you tired of eating food that makes you feel bloated and uncomfortable? Well, this recipe ensures you not only enjoy the taste but promote good health. It’s suitable for those with gluten intolerance or dairy allergies because we use almond flour instead of wheat flour and almond paste in place of dairy butter.
The interesting part is that the recipe incorporates dark frozen sweet cherries mixed with almond flour and almond paste, giving this delicacy an irresistible cherry-almond flavor. The ingredients are easy to find, and with these detailed instructions, you can whip them up in no time.
Come along as we journey through the ingredients list, recipe how-to, serving options, FAQ’s, and more. No doubt about it; your taste buds are in for one healthy treat!
Why You’ll Love This Recipe
Are you craving for something sweet and healthy that doesn’t make you feel guilty? Look no further than these Gluten-Free Almond Cherry Muffins, my friend.
Firstly, these muffins are gluten-free and dairy-free, which makes them perfect for those of you who follow a restricted diet. But they still have a fantastic texture and a rich flavor that will remind you of your favorite bakery muffin.
Secondly, the combination of almond flour, almond paste, and almond extract gives these muffins their incredible nutty flavor. And the addition of fresh or frozen dark cherries adds just the right amount of sweetness to these delightful treats.
Lastly, not only are these muffins delicious but they also pack a nutritious punch. Almond flour is one of the healthiest flours out there. It’s low in carbs and high in protein, meaning it will keep you full for longer. Plus, cherries are an excellent source of Vitamin C and antioxidants.
In conclusion, this recipe is versatile enough to be enjoyed as breakfast or snack time. A gluten-free and dairy-free recipe that is not short on flavor or nutrition is something to cherish. Go ahead and try out this recipe today if you want to savor guilt-free yummy treats!
Ingredient List
Here’s what you’ll be needing for this gluten-free almond cherry muffins recipe:
Wet Ingredients
- 6 tablespoons butter, softened
- 2 large eggs
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 3 teaspoons sugar
- 1 cup (240 ml) unsweetened almond milk
Dry Ingredients
- 2 cups (200g) almond flour
- 1 cup (120g) all-purpose gluten-free flour
- ½ cup (60g) tapioca flour or arrowroot powder
- 1/4 cup (60g) granulated sugar
- 4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Cherry Almond Mixture
- 8 ounce of frozen dark sweet cherries, thawed and drained
- 1/8 ounce of Solo almond paste
- 3/4 tablespoon sugar
Make sure to have all these ingredients ready before you start cooking. So, let’s get started with the recipe!
The Recipe How-To
Step 1: Preheat and prepare muffin tin
Preheat your oven to 350°F. Line a muffin tin with paper cups, lightly grease it or use silicone cups to prevent sticking.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together 2 cups of almond flour, 1/4 cup of tapioca flour, 3 teaspoons of baking powder, 3/4 teaspoon of kosher salt and 1/4 cup of granulated sugar until well combined. This will allow the flours to mix evenly, giving you a uniform mixture every time.
Step 3: Combine the Wet Ingredients
In another bowl, cream together 6 tablespoons of softened butter, 2 large eggs, and 2 teaspoons of pure vanilla extract until smooth. Make sure the ingredients are properly mixed together and shiny before proceeding.
Step 4: Make the Batter
Now, add the wet ingredients to the dry ingredients and stir everything up until completely moistened. Make sure there are no lumps or dry pockets in the muffin batter. Fold in the cherries gently with a spatula.
Step 5: Bake The Muffins
Drop approximately 1/4-cup rounds of batter into each muffin cup, filling about 2/3 full. Bake for roughly 20-25 minutes, or until golden brown on top, and inserting a toothpick into one of them comes out clean. Allow to cool for about 10 minutes before serving these delicious gluten-free almond cherry muffins!
Substitutions and Variations
Looking to make some changes to the recipe? Don’t worry, there are plenty of substitutions and variations that can be made to this recipe, without sacrificing the delicious almond cherry flavor. Here are a few ideas:
– Paleo Cherry Almond Muffins: For those following a paleo diet, simply swap out the butter with coconut oil and use coconut sugar or honey in place of granulated sugar.
– Gluten-free Cherry Almond Muffins: This recipe is already gluten-free, but there are a few options for flour. You can use almond flour or rice flour in place of the gluten-free all-purpose flour.
– Low Carb Cherry Almond Muffins: To keep these muffins low carb, avoid using granulated sugar and instead use a zero-calorie sweetener like Stevia. You can use almond meal instead of almond flour.
– Vegan Cherry Almond Muffins: For plant-based eaters, substitute eggs with flax eggs (1 tablespoon of flaxseed meal with 3 tablespoons of water) and butter with coconut oil.
– Streusel Cherry Almond Muffins: Add an extra layer of texture and sweetness by topping them off with a crunchy streusel topping. Mix 1/4 cup almond flour, 1/4 cup brown sugar, 2 tablespoons of chopped almonds and 2 tablespoons of melted butter to make the streusel.
– Chocolate Cherry Almond Muffins: Create sweeter muffins by adding chocolate chips to the batter or by swapping out the cherries for dried cherries or even sour cherries.
No matter what variation you choose, experimenting with this recipe will definitely lead to exciting new flavors and textures that will satisfy your cravings!
Serving and Pairing
Once you’ve baked these delectable gluten-free almond cherry muffins, you’re surely going to want to serve them up in the most satisfying manner. Take it from me, these muffins taste incredible as a standalone snack, and need not be paired with additional accompaniments to satisfy your cravings. With a burst of sweet cherry and almond flavors emanating from each bite, these moist and soft muffins are perfect for an indulgent bite at any time of day.
However, if you’re looking to pair these gluten-free delights with something that accentuates their flavors even more, I’ve got you covered with some tempting pairing suggestions. Since cherries can be quite tart, you can complement their flavor by enjoying your muffins with a hot cup of tea or coffee. You might also enjoy some homemade dairy-free whipped cream or yogurt spread on top of the muffin. Alternatively, you can dazzle your guests with a dollop of coconut cream topping or sprinkle with powdered sugar.
These gluten-free almond cherry muffins would also be great when served alongside other breakfast items like eggs or fresh fruit salad in the morning. And if you’re feeling adventurous, try serving them with some lightly-spiced roasted root vegetables or salads featuring a balsamic vinaigrette in the evening.
All in all, there are countless ways that you can enjoy these delightful cherry almond muffins. Whether as a standalone snack or paired with an accompaniment, the flavors of each bite will leave your taste buds feeling completely satisfied.
Make-Ahead, Storing and Reheating
Once you have baked these scrumptious gluten-free almond cherry muffins, you might want to set aside a few for later. Thankfully, they store beautifully if properly handled.
If you know you will need them in the coming days, you can make them ahead and store them until you’re ready to serve. Once the muffins are completely cooled off, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They’ll remain fresh at room temperature for 2 or 3 days.
If you wish to store your almond cherry muffins for a longer period than 2 or 3 days, their moisture will begin to wear off. For this reason, it’s best to freeze them. To do this, wrap each muffin tightly in plastic wrap before placing them in an airtight freezer-safe bag. They’ll comfortably last up to three months in the freezer.
When you’re ready to eat your muffins, simply remove as many from the freezer as you need and allow them to warm up to room temperature before reheating. You may either pop them directly in the oven at 350 °F (175 °C) for 10 minutes, use a microwave or toaster oven for about 30 seconds; however, if using a microwave, please note that the texture may be altered owing to its high heat intensity.
These muffins taste delicious when consumed hot out of the oven or straight from being reheated; meanwhile, cold or room-temperature reheated muffins are equally enjoyable as well. Simply be sure not to reheat those that’ve remained at room temperature for longer than three days; otherwise, throwing them away may be necessary.
Tips for Perfect Results
Here are some tips that will help you achieve perfect results when making gluten-free almond cherry muffins.
– Properly measure the ingredients: Baking is a fine art, and it’s essential to measure ingredients correctly. While gluten-free recipes can be more forgiving, it’s still important to use the right amounts of each ingredient to ensure a consistent texture and flavor in your muffins.
– Avoid overmixing: When you’re mixing your batter, be careful not to overdo it. Overmixing can lead to tough muffins with a dense texture. Mix until all the ingredients are blended, but don’t overwork the batter.
– Use room temperature ingredients: Using room temperature ingredients, especially eggs and butter, will ensure that they combine more easily with other ingredients. This helps prevent lumps and ensures that the batter is evenly mixed.
– Don’t skip the almond paste: Almond paste offers a distinct nutty flavor that elevates these cherry almond muffins. Don’t skip this ingredient. It’s essential for both flavor and texture.
– Use quality almond flour: Quality almond flour is key to achieving the perfect texture in your gluten-free muffins recipe. Be sure to use a finely ground almond flour for best results.
– Try different types of cherries: While frozen dark sweet cherries work well in this recipe, you can also try fresh or dried cherries for a different take on these muffins. Experiment with different types of cherries until you find your favorite combination.
– Don’t overbake: Overbaking can result in dry muffins that are not as enjoyable as they could be. Keep an eye on your muffins as they bake and remove them from the oven once they’re lightly browned on top and a toothpick inserted into the center comes out clean.
By following these tips, you can make sure your gluten-free almond cherry muffins turn out perfect every time!
Bottom Line
In conclusion, these gluten-free almond cherry muffins are a great addition to your recipe book, especially if you are looking for healthier options that are free of wheat and dairy products. With wholesome ingredients like almond flour and cherry essence, these muffins taste like a treat while providing you with essential nutrients.
Whether you are following a paleo, low-carb or grain-free health plan, this recipe offers substitute ingredient options so that everyone can enjoy these muffins in their unique style. Plus, with tips and variations to surpass your expectations, these muffins will not only be easy to make but also customized to your taste preferences.
So why don’t you give this recipe a try? You’ll love how the moisture of the cherries complements the nutty flavor of the almonds in every bite. Serve them warm or cool with a hot beverage by your side or take them on-the-go when you need an energy boost on busy days.
With little hassle in both storage and reheating, these gluten-free almond cherry muffins will become your go-to delicious and healthy snack that satisfies your sweet tooth cravings without compromising your well-being.
Gluten Free Almond Cherry Muffins Recipe Recipe
Ingredients
- 1 cup frozen dark sweet cherries (heaping)
- 1 (8 ounce) can solo almond paste
- 1/2 cup sugar
- 3 teaspoons sugar
- 6 tablespoons butter, melted and hot or 6 tablespoons dairy free butter substitute
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup gluten-free flour, blend
- 2 tablespoons gluten-free flour, blend
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 375 degrees. Line a standard muffin tin with paper cupcake liners.
- Thaw the frozen cherries in a bowl and save any juices that accumulate. (You can do this either at room temperature or in the microwave at 30 percent power for 2 – 3 minutes.) Coarsely chop the cherries.
- Break up the almond paste into the bowl of an electric mixer preferably fitted with a paddle attachment. Beat the almond paste until it crumbles. Add ½ cup of sugar and the hot, melted butter. Beat on medium speed until smooth. Add the eggs, one at a time, and beat after each addition. Add the vanilla and mix well. Add the flour, baking powder and salt. Mix to combine, scrapping down the sides of the bowl as needed. Fold in the cherries and reserved juices. Divide the batter evenly among the prepared muffin tins. Top each muffin with some of the sliced almonds and about ¼ teaspoon of sugar. Bake for 25 – 30 minutes or until risen and golden brown.
- Let the muffins cool in the pan and serve.
Add Your Own Notes
Nutrition
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