Cherry Almond Gluten Free Muffins

Cherry Almond Gluten Free Muffin cups
When you’re visiting two different friends with Celiac disease in a single day, you definitely bake something gluten free, and if you’re going to see them for breakfast, these Cherry Almond Gluten Free Muffins are a great place to start. If you’ve never baked gluten free before, you’re going to love it for a variety of reasons. The best part about baking gluten free, is baking for gluten free friends. Gluten free friends are appreciative of home baked goods in a way that’s hard to explain, especially when your wares are these divine Cherry Almond Gluten Free Muffins. It has something to do with the fact that people rarely do bake gluten free. Once I knew I wanted to make muffins, the rest of the recipe came together easily as I had an extra cup of cherries just waiting for me in the fridge after cherries were defrosted for a sour cherry pie. I assure you that while they’re gluten free, they should really be called “The Bomb Cherry Almond Muffins,” as I fear billing them as gluten free will turn off some bakers who don’t tend to work with different types of flours. But once you start baking with almond flour, you’re not really going to want to go back to regular old all-purpose again anyway. They’re tender and moist and flavorful. Cherry Almond Gluten Free Muffins might be the best muffins you’ve had- gluten free or no.

Recipe adapted from Joy of Cooking Blueberry Muffin recipe plus reading lots of gluten free recipes plus a deep and ongoing love for almond flour.

Cherry Almond Gluten Free Muffins
Yields 12
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382 calories
55 g
47 g
17 g
5 g
5 g
108 g
119 g
35 g
0 g
11 g
Nutrition Facts
Serving Size
108g
Yields
12
Amount Per Serving
Calories 382
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 47mg
16%
Sodium 119mg
5%
Total Carbohydrates 55g
18%
Dietary Fiber 1g
4%
Sugars 35g
Protein 5g
Vitamin A
7%
Vitamin C
1%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ¼ cups almond flour
  2. ½ cup rice flour + more for cherries
  3. ½ teaspoon salt
  4. ⅓ cup granulated sugar
  5. 4 tablespoon melted unsalted butter
  6. ¾ cup milk
  7. 2 eggs
  8. 1 cup pitted, drained sour cherries coated in 1 tablespoon rice flour (or other berry)
  9. ½ cup sliced almonds
  10. 2 teaspoon guar gum or 2 teaspoons gluten free baking powder
Topping
  1. 2 tablespoons unsalted butter
  2. ⅓ cup granulated sugar
  3. ⅓ cup almond flour
  4. 1 teaspoon cinnamon
Instructions
  1. Preaheat oven to 400° F. In a large bowl, whisk flour, salt, sugar, and guar gum. Cherry Almond Gluten Free Muffins dry ingredients
  2.   In another bowl, dredge pitted, drained cherries in 1-2 tablespoons of rice flour. Cherry Almond Gluten Free Muffins cherries with sugar
  3. Add sliced almonds to the dry ingredients. Dump butter, eggs and milk into the dry ingredients. Break eggs. Cherry Almond Gluten Free Muffins add wet and nuts to dry
  4. Stir until just barely incorporated and still very lumpy. Add in cherries and stir a few strokes more. Cherry Almond Gluten Free Muffins batter
  5. Spoon into prepared muffin tins or lined muffin tins. Melt butter for topping. Mix in sugar, flour, and cinnamon until clumpy. Cherry Almond Gluten Free Muffins topping
  6. Top the muffins. Cherry Almond Gluten Free Muffins ready to bake
  7. Bake for 20 minutes if using standard 2 inch muffin tins. I also made some tiny, one bite muffins with the batter that didn’t fit into the 12 muffin tins. They baked about 13 minutes. Cherry Almond Gluten Free Muffins mini
  8. Serve warm, or split and toasted.Cherry Almond Gluten Free Muffins with cinnamon sugar topping
beta
calories
382
fat
17g
protein
5g
carbs
55g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Cherry Almond Gluten Free Muffins — 8 Comments

  1. I just made these muffins — they are fantastic! I did, however, have to add quite a bit more rice flour, as the consistency was very runny. Perhaps did you mean to have 1/4 cup of milk instead of 3/4 cup?

    • I really do use 3/4 cup of milk. What brand of almond flour did you use? I usually use bob’s red mill, which can really absorb a lot of liquid. How much extra rice flour did you use? I do find that this is something challenging about alternative flours. They are much less consistent than plain old all-purpose. I’m glad you enjoyed and I think this is a great comment for other bakers. Glad you had the confidence to fix the consistency.

      • Oh, that must be it. I just put roasted unsalted almonds in the food processor until they were ground fine. I’ll have to look for Bob’s Red Mill. Thank you!

        • There’s nothing wrong with making your own, but I do tend to add liquids slowly when I’m working with different flours since they are all so variable. The pre-ground meal at Trader Joe’s is a really good value, too, but it’s skin on, v. Bob’s skin off.

  2. Delicious! a fave recipe in our kitchen. Once used all almond flour and no rice. Once half almond half grbanzo. Prefer the texture of the GF baking powder over the guar gum. Thank you!

  3. I’ve made this recipe several times now, but I use coconut flour instead of rice flour and I add in vegan dark chocolate. They are excellent!