An epic flavor symphony in each bite, my brand spanking new grain free cherry muffins are the perfect personal treat. Both brown and white sugar sweeten up the cassava and almond flour base. Cherries covered in sugar, and lemon zest and juice, inject each bite with lush texture and the kind of natural flavors that keep you coming back for more, bite after bite after bite. Yep and yay…
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Oh Fruity Grain Free Muffins, You’re the Best Last-Minute Baking Idea I’ve Ever Had
Y’all know how I’m not much of a baker, right? Like I spend most of my waking hours developing savory recipe after recipe in my heart and mind…But, rarely do I think about actually baking a grain or gluten free sweet something or other in my oven.
I usually leave the sweet thoughts to the store-bought candy bars. Yep. In part because of my early gluten free packaged food days whose cardboard textures, and even worse flavors, have still scarred much of my baked snacks-eating life.
And, in part because I only crave sweets late at night most of the time. I’m usually a dinner for breakfast again kind of person, who eats what I cooked last night in the in-between twinkling of early and late morning.
But, for some reason I had a random fruity baked good craving last night. So, I got up and took my frozen cherries out of the freezer. And then I woke straight up to bake these grain free cherry muffins at stupid o’clock this morning. With all the zest and vigor of a young kid at Disneyland, I might add… 🙂
How to Make Grain Free Cherry Muffins for Your Next Morning, Midday, Evening or Midnight Muffin Craving
Start the grain free cherry muffins by stirring a bit of sugar, and lemon zest and juice into the halved and/or quartered cherries.
Stir all of the wet ingredients together. Then, pour all all the dry, wet and seasoned cherry piece ingredients together in the bowl.
Then, whisk until it’s all very well-combined into a thickish batter.
And bake until it’s perfectly baked through and browned on top.
Top with a little red and white confetti confectioner’s sugar, if desired, and get to town eating a muffin or two while they’re still warm. The seasoned cherries spread all of their sugary, lemony flavors throughout each bite of each muffin.
And the top of each muffin crinkles down into the muffin deep. Giving you that pre-gluten free crunchy and crumbly texture that all of us desperately need to survive the cold, harsh trials of life. Am I right????
Share with those who’ll see, smell, and taste your love in every fresh baked bite of these grain free cherry muffins. And see y’all on the yum side…
Grain Free Cherry Muffins
For the Sauced Cherries
- 1 cup cherries, pitted and halved or quartered
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon brown sugar
- dash salt
For the Dry Grain Free Cherry Muffin Ingredients
For the Wet Ingredients
- 1 egg, room temperature
- 1/2 cup milk
- 2 teaspoons real vanilla extract
- 1/2 cup butter, softened
- Preheat oven to 400 degrees F.
- Stir all of the cherry sauce ingredients together in a small bowl and set aside.
- Sift the cassava flour, almond flour, baking powder and baking soda together in a large bowl.
- Add the white and brown sugar, and whisk until well-combined.
- Pour all of the wet ingredients together in a small bowl. Stir briskly until combined.
- Pour the wet ingredients and the sauced cherry pieces into the dry ingredients. Whisk until well-combined.
- Line a 12-piece muffin pan with muffin liners. Or, grease the pan well with butter or oil.
- Divide the batter equally among each muffin tin.
- Bake for 18 minutes, or until a toothpick inserted into the muffins comes back clean.