I’ve never baked with fresh cherries before. But this past weekend, we had the opportunity to go cherry picking in the Leona Valley. It was great. The trees were fairly small, so my little QT who doesn’t quite measure 3 ft tall, could still easily fill her pail with cherries.
I’ve been eager to make Isa Chandra Moskowitz’s almond cherry muffins – but who had fresh cherries? And when we did have them, we gobbled them up quickly. Lastly we didn’t have a cherry pitter. Knowing we were going for a large amount of cherries, we decided to invest in an awesome Leifheit cherry pitter. And we got a cute one for the QT so she could “help”.
The muffins turned out great – just lightly sweet. I would actually put in more than the ¾ cup of pitted cherries that I used.
Preheat oven to 400ºF and lightly spray 12-muffin tin with cooking spray or if you are lazy use paper cups.
- 1 cup of all-purpose flour
- 1 cup of white whole wheat flour
- 1/3 cup of sugar
- 2 tsp baking powder
- ½ tsp of baking soda
- ¼ tsp salt
- 1/3 cup canola oil
- ¾ cup almond milk, unsweetened
- 1 six-oz container of So Delicious coconut yogurt
- 2 tsp almond extract
- 1 cup sliced almonds (divided)
- ¾ cup fresh Bing cherries, , halved and pitted (I plan to increase to 1 cup – next time)
In a large bowl, sift together flour, sugar, baking powder , baking soda and salt. Create a well in the center and add the oil, almond milk, yogurt and almond extract. Mix until combined. Fold in 1/2 cup of almonds and all the cherries.
Fill the muffin cups three-quarters full (I use an ice cream scoop); press the remaining almonds into the tops of the muffins. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
I’ve been enjoying these all week!