Eggless Cherry Muffins using Condensed Milk and Almond Flour

Delightful sparkling cherry-almond cakes for a mid-day snack or whilst an fit to be eaten gift for colleagues! These wet cherry muffins are packed with clean cherries with a nutty flavor from almond flour and a lovable vanilla heady scent from the pure extract. Made eggless the use of the current popular egg replacement - sweetened condensed milk! It came out so perfect with out a signs and symptoms of it being eggless!

Eggless Cherry Muffins the usage of Condensed Milk and Almond Flour

Hands down, sparkling cherries make the maximum scrumptious fresh-baked desserts. But they are not to be had all round the year and nor comes reasonably-priced for this part of the arena. Right? But you can continually use frozen, dried or canned cherries in identical elements as sparkling cherries on this or any recipes. If the usage of dried cherries, make certain you soak them in water in a single day in the refrigerator. You may have juicy cherries geared up to adorn the muffins!

Eggless Cherry Muffins the usage of Condensed Milk and Almond Flour

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 own 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 changed into heartbroken while he stated that the container needs to be returned - no, I changed into not a fan of that Christmas-tree shaped tin-box however I now need to refill it with something, right? Like that is not me to ship lower back empty container - and so the cherry muffins went alongside.

Eggless Cherry Muffins the usage of Condensed Milk and Almond Flour

Eggless Cherry Muffins the usage of Condensed Milk and Almond Flour

Yields: five


First bowl:

half of cup all-cause flour

1/4 cup almond flour

3/4 teaspoon baking powder

1/8 teaspoon salt

Second bowl:

1/four cup sweetened condensed milk

three tablespoon sugar or erythritol

1/4 cup melted butter / ghee/ oil

1/4 teaspoon vanilla extract

3 tablespoon full-fat milk

Flour mixture

10 to fifteen cherries, pitted and quartered


Baking mode information:

  1. Place the wire rack on level 2 and preheat oven to 200°C
  2. Grease 5 holes of a  6-count muffin pan very lightly with melted butter or with non-stick spray

Prepare the cherry muffin batter:

  1. In a bowl, add the all-purpose flour, almond flour, baking powder and salt and whisk well
  2. 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
  3. Whisk in the vanilla essence, melted butter and milk
  4. Fold in the flour mixture in small batches
  5. Fold in the quartered cherries

Bake the Cherry desserts:

  1. Divide the batter equally into 5 muffin holes (approx 2 to 3 tablespoons of batter in each)
  2. Use a tablespoon and rubber spatula to scoop and transfer into the muffin holes, or use an ice cream scoop
  3. Do not try to level the batter or tap the pan or fill the gaps - just leave it as you dropped
  4. Bake for 20 to 15 minutes or until golden brown and a toothpick inserted into the muffin comes out clean
  5. Remove from oven and place on a wire rack to cool slightly (about 3 to 5 minutes)
  6. Remove the muffins from the pan and let cool completely on the wire rack
  7. Serve warm or room temperature with some coffee or tea!

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Eggless Cherry Muffins the usage of Condensed Milk and Almond Flour

Only four muffins fit in her box so we got one cherry muffin to taste :-P It was so good that I was surprised it is even eggless! F loved it too and so, guess what? I baked another batch the very next day but again experimented with banana and cherry flavours.  Recipe coming soon...

Meanwhile, you can also take a look at my most scrumptious cherry loaf cake!

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