Cherry Muffins with Milk
Cherry muffins made with fresh milk and almond extract, which pairs especially well with cherries. Makes 8 muffins.
🍽️ Makes 8
Ingredients
| 1 1/2 cups | 360 ml | all-purpose flour |
| 2 teaspoons | 10 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 1/2 cup | 120 ml | granulated sugar |
| 1/3 cup | 80 ml | vegetable oil |
| 1/3 cup | 80 ml | milk |
| 1 | egg | |
| 1/4 teaspoon | 1.3 ml | almond extract (can sub with vanilla, but almond recommended as it goes so well with cherries) |
| 1 1/4 cup | 300 ml | fresh cherries, pitted and left whole |
Instructions
- Get your oven ready to bake by preheating it to 175°C.
- In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don't get any pockets of baking powder in your finished muffins.
- In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
- Add dry ingredients to wet ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, done on purpose so the cherries don't fall to the bottom of the muffins.
- Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
- Bake for 20 minutes or until done.
- Allow the muffins to cool on a wire rack completely before eating or serving.
Notes: The batter is quite thick, which is great as the cherries won't sink to the bottom and you don't need to flour the cherries. This recipe was tested using sweet cherries; if using sour cherries then add an extra ¼ cup of sugar.