Delightful fresh cherry-almond muffins for a mid-day snack or even as an edible gift for colleagues! These moist cherry muffins are filled with fresh cherries with a nutty taste from almond flour and a lovely vanilla scent from the pure extract. Made eggless using the recent popular egg replacement - sweetened condensed milk! It came out so perfect with no signs of it being eggless!
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 or any 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!
This is my first attempt at baking an eggless muffin with condensed milk. Don't ask me the science, I just go with the egg replacement ideas on Pinterest. 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 refill it with something, right? Like that is not me to send back an empty box - and so the cherry muffins went along.
If you have a ripe banana sitting around then do make my small batch eggless banana cherry muffins!
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.
- 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.
- Whisk in the vanilla essence, melted butter and milk.
- Fold in the flour mixture in small batches.
- fold in the quartered 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.
- 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!