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Eggless Cherry Muffins with Condensed Milk

These eggless cherry muffins have a nutty taste of almond flour and a lovely vanilla scent and are rich with sweetened condensed milk instead of eggs.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: eggless muffins with condensed milk
Servings: 5 muffins
Author: Famidha Ashraf


First bowl

  • ½ cup all-purpose flour maida
  • ¼ cup almond flour
  • ¾ teaspoon baking powder
  • a pinch of salt

Second bowl

  • 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!