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cherry muffins in metal baking tins

Gluten Free Cherry Muffins

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Gluten Free Cherry Muffins. Life IS a bowl of sweet, tart, crunchy, and deliciously nutritious cherries!  There’s something wonderful about cherry season! And what better way to celebrate the season by baking these irresistible Gluten Free Cherry Muffins. Cherries are the first stone fruits to hit our farmers’ markets. We dream of all the wonderful treats we can make with these golden gems. And when we aren’t eating them by the handful or adding them to our Cherry Garcia smoothie, we bake with them! Cherries are wonderful made into jam or baked into pies, galettes, breads, cookies, and muffins.

  • Total Time: 40 minutes

Ingredients

Scale

1 stick butter or alternative butter

1/3 Cup + 1Tbsp. organic coconut sugar, monk fruit or cane sugar

1 egg

1 tsp. vanilla extract

1/2–1 tsp. lemon extract (optional)

zest from 1 lemon (optional)

1 Cup, pitted and halved cherries (reserve for batter)

1 Cup cherries, pitted, cooked down with 1 Tbsp. coconut sugar. Mashed= 1/3 C

1 Cup gluten free flour (Pamela’s Baking flour is our fav)

1/4 C coconut flour

Pinch of sea salt

1 tsp. baking powder

1/4 Cup lemon yogurt

Coconut oil for greasing muffin tins or use muffin parchment baking cups

Instructions

  1. Part 1 Mashed cherries and juice…
    1. In a small saucepan, add the cherries and 1 Tbsp. coconut sugar.
    2. Bring to a boil and immediately turn down heat to simmer and cover.
    3. Let simmer covered for 5 -7 minutes until cherries are soft and can be mashed.
    4. Strain the mashed cherries from the juice and set aside. Reserve ¼ -1/3 cup cherry juice and  set it aside for the glaze.
    5. Mash the cherries and set aside for adding into the batter.
    6. To skip this step, use 1/3  cup cherry preserves.
  2. Part 2 Making the muffins
    1. Pre-heat oven to 350-degrees.
    2. Add all the dry ingredients into a bowl. Stir to mix then, set aside.
    3. Cream butter and sugar.
    4. Add 1 egg
    5. Add the mashed cherries,( or 1/3 C cherry preserves), vanilla and lemon extracts. Mix well.
    6. Begin alternating small amounts of the flour mixture then the yogurt.
    7. End with the yogurt.
    8. Stir in the remaining halved pitted cherries.
    9. Grease muffin tins with coconut oil
    10. Fill each muffin tin 2/3rds full .
    11. Bake for 18 minutes checking at 15 minutes depending on the accuracy of your oven temperature.
    12. Make cherry glaze if using. Method follows.
    13. Once the muffins are done cooking immediately drizzle the glaze over them.
    14. Let cool before removing from tins.
    15. Serve warm or at room temperature with goat or grass-fed butter or top with lemon sheep yogurt. OH YUM!
  3. Part 3 Making the Cherry Glaze for your Gluten Free Cherry Muffins
    1. 6 Tbsp. powdered sugar
    2. 1/4 C cherry juice ( reserved from mashed cherries)
    3. Whisk both ingredients together until smooth. Drizzle over hot muffins. Cool completely.
  • Author: Curry Girls Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Find it online: https://currygirlskitchen.com/gluten-free-cherry-muffins/