Hearty oat muffins, studded with whole tart cherries and a hint of almond extract, these make the perfect snack. These little beauties have climbed quickly to the top of my muffin list. Maybe because I’m kind of in love with tart cherries. I love the sour red beauties in Summer Fruit Pie, and Cherry Cheesecake Ice Cream, but about once a month or so, I pull a treasured bag from my freezer and make these lovelies…
I begin by pitting about 2 cups of tart cherries. I try to take my time so that I don’t miss any pits, but I can’t say I’ve been 100% successful 100% of the time. :o) I wash them and set them aside to dry while I make the muffins.
Measure out 1-1/4 cup of milk and to it, add 1 1/2 c. rolled oats. Stir it in and let it soak for about 10 minutes.
Dry ingredients go in a bowl and mix ’em:
1-1/2 c. flour
1/2 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1 tsp. cinnamon
Mix 2 eggs and
1/4 c. melted coconut oil into the milk/oat mixture.
Gently combine dry and wet ingredients and add in 1/2 tsp. almond extract.
As with all muffins and pancakes, don’t over-mix. Be gentle and just incorporate the ingredients. No need to beat the heck out of your lovely batter and make it tough.
Toss 1 T. of flour into the cherries (so they don’t sink down into the batter) and oh-so-gently fold the cherries into the batter.
Grease muffin tins well with coconut oil or butter, sprinkle with cinnamon sugar, and spoon the batter into each pan until about 2/3 full.
Bake in a preheated 400 degree oven for around 20 minutes until golden brown and a knife inserted in the center comes out clean.
Let them cool in the pan for 10 minutes or so and then remove to a cooling rack.
You bite into these little guys and get a big, ol’ bite of sour cherry tucked inside a moist and flavorful richly textured muffin. I love when something is even better for me than it tastes. This qualifies.
Makes 15 muffins.
- 2 c. tart cherries
- 1¼ c. milk
- 1½ c. rolled oats
- 1-1/2 c. flour plus 1 T. for the cherries
- ½ c. sugar
- ¼ tsp. salt
- 3 tsp. baking powder
- 1 tsp cinnamon
- 2 eggs
- ¼ c. coconut oil
- ½ tsp. almond extract
- Cinnamon sugar
- Preheat oven to 400 degrees.
- Pit the cherries and set out to dry.
- Mix oats and milk and let soak for 10 minutes.
- In a separate bowl, mix the flour, sugar, salt, baking powder, and cinnamon.
- Add eggs. coconut oil, and almond extract into the milk/oat mixture and blend.
- Fold all ingredients together -- do not over-mix.
- Mix 1 T. flour with the cherries to coat.
- Gently fold cherries into the batter.
- Grease muffin tins and sprinkle with cinnamon sugar.
- Fill ⅔ full with batter and bake in preheated oven for 20 minutes or until a toothpick comes out clean.