Cherry Almond Gluten Free Muffins
Ingredients
- 1 ¼ cups almond flour
- ½ cup rice flour + more for cherries
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 4 tablespoon melted unsalted butter
- ¾ cup milk
- 2 eggs
- 1 cup pitted drained sour cherries coated in 1 tablespoon rice flour (or other berry)
- ½ cup sliced almonds
- 2 teaspoon guar gum or 2 teaspoons gluten free baking powder
Topping
- 2 tablespoons unsalted butter
- ⅓ cup granulated sugar
- ⅓ cup almond flour
- 1 teaspoon cinnamon
Instructions
- Preaheat oven to 400° F. In a large bowl, whisk flour, salt, sugar, and guar gum.
- In another bowl, dredge pitted, drained cherries in 1-2 tablespoons of rice flour.
- Add sliced almonds to the dry ingredients. Dump butter, eggs and milk into the dry ingredients. Break eggs.
- Stir until just barely incorporated and still very lumpy. Add in cherries and stir a few strokes more.
- Spoon into prepared muffin tins or lined muffin tins. Melt butter for topping. Mix in sugar, flour, and cinnamon until clumpy.
- Top the muffins.
- Bake for 20 minutes if using standard 2 inch muffin tins. I also made some tiny, one bite muffins with the batter that didn’t fit into the 12 muffin tins. They baked about 13 minutes.
- Serve warm, or split and toasted.
