Delightful fresh cherry-almond muffins for a mid-day snack or even as an edible gift for colleagues! These moist condensed milk muffins are filled with fresh cherries with a nutty taste from almond flour and a lovely vanilla scent from the pure extract. It came out so perfect with no signs of it being eggless! Also, a very small batch recipe to curb your cravings!
This eggless condensed milk muffins recipe is once again a small batch for just two of us. I had baked these two days before Christmas. That evening when I baked these muffins it was purely for my pleasure to indulge with tea but F came home with a box of plum cake his colleague gifted.
Though the plum cake overshadowed my cherry muffins, I was heartbroken when he said that the box has to be returned - no, I was not a fan of that Christmas-tree-shaped tin box but I now have to return it with something. These condensed milk muffins with cherry went along.
This small batch of condensed milk muffins is egg-free but you need these ingredients to make it extra tasty!
- All-purpose flour
- Almond flour
- Baking powder
- Sweetened condensed milk
- Sugar or erythritol
- Vanilla extract
See the recipe card below for exact quantities.
This eggless muffin recipe requires the electric hand mixer to whisk the condensed milk with sugar.
- Preheat oven to 200C and grease only 5 holes of a muffin tray.
- Mix the flour, baking powder and salt in a bowl.
- In another large bowl, whisk the condensed milk and sugar until fluffy and light. This can take anywhere between 3 to 5 minutes.
- Add melted butter, vanilla and milk and whisk to combine. Make sure the melted butter is not too hot.
- Fold in the flour mixture in small batches and lastly fold in the pitted and quartered cherries.
- Divide the batter into 5 muffin holes and bake for 15 to 20 minutes.
- Remove, cool and serve with tea or coffee.
- Cherries: Hands down, fresh cherries make the most delicious fresh-baked muffins. But they are not available all around the year and nor come cheap for this part of the world. Right? But you could always use frozen, dried or canned cherries in equal parts as fresh cherries in this recipe.
- If using dried cherries, make sure you soak them in water overnight in the refrigerator. You will have juicy cherries ready to adorn the muffins!
- You can skip the cherries or replace with other seasonal berries.
- Almond flour can be replaced with any other nut flour. My favourite option is to use coconut flour
- Sugar: For a sugarfree version, replace sugar with equal amount of erythritol. If using stevia powder, you will need way less quantity.
- Butter: As we use butter in melted form, you can replace this with ghee or coconut oil or olive oil.
- If interested to read more about egg substitutes, check out Bake with Shivesh's article on the same.
If you have a ripe banana sitting around then do make my small batch eggless banana cherry muffins!
Looking for other recipes like this? Try these:
Eggless Cherry Muffins with Condensed Milk
- ½ cup all-purpose flour maida
- ¼ cup almond flour
- ¾ teaspoon baking powder
- a pinch of salt
- ¼ cup sweetened condensed milk
- 3 tablespoons erythritol (or use regular sugar same quantity)
- ¼ cup melted butter or use melted ghee or any neutral oil
- ¼ teaspoon vanilla extract
- 3 tablespoons full-fat milk
- 10 to 15 pitted cherries quartered and pat dried
- Place the wire rack on level 2 and preheat the oven to 200°C.
- Grease 5 holes of a 6-count muffin pan very lightly with melted butter or with non-stick spray.
Prepare the batter
- In a bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well.½ cup all-purpose flour, ¼ cup almond flour, ¾ teaspoon baking powder, a pinch of salt
- Take another larger bowl and beat the condensed milk and sugar with an electric whisk for about 3 to 5 minutes on medium to high speed or until it gets creamy in texture.¼ cup sweetened condensed milk, 3 tablespoons erythritol
- Whisk in the vanilla essence, melted butter and milk.¼ cup melted butter, ¼ teaspoon vanilla extract, 3 tablespoons full-fat milk
- Fold in the flour mixture in small batches.
- Fold in the quartered cherries.10 to 15 pitted cherries
- Divide the batter equally into 5 muffin holes (approx 2 to 3 tablespoons of batter in each). Use a tablespoon and rubber spatula to scoop and transfer into the muffin holes, or use an ice cream scooper. Do not try to level the batter or tap the pan or fill the gaps - just leave it as you dropped it.
- Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.
- Remove from the oven and place on a wire rack to cool slightly (about 3 to 5 minutes).
- Remove the muffins from the pan and let cool completely on the wire rack.
- Serve warm or room temperature with some coffee or tea!