Cherry Muffins (Almond Flour)

Cherry Almond muffins are naturally sweet with a smooth almond flavour. These Cherry muffins with almond flour are very moist, tender, and delicious.

3 cups almond flour blanched
½ cup sugar
2 tsp. baking powder
½ tsp. sea salt
2 eggs, lightly beaten
½ cup sour cream
1 tsp. pure vanilla extract
8 oz cherries roughly chopped
½ cup sliced almonds

Garnish:
sliced almonds

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4), and line a muffin tin with liners or grease each cup with cooking oil.

Combine the almond flour, sugar, baking powder, and salt. Whisk together.

In a separate bowl whisk the sour cream, vanilla extract, and eggs together and then fold into the dry ingredients and stir until just combined.

Gently fold in the cherries and sliced nuts.

Fill the muffin cups ¾ full. Garnish with sliced almonds (optional)

Bake for 25 minutes.

Let cool completely in the pan before serving.

Cook's Notes:

Almond flour is very moist and can pack so always use the scoop and level method when measuring almond flour unless your recipe tells you otherwise such as by weight.
Use room temperature ingredients which definitely helps your ingredients to blend together without clumping.
Grease the pan well. Low carb bakery tends to stick.
Almond flour browns very quickly so check your muffins at least 5 minutes before you think they will be done. If they're not done but getting brown you can cover them with aluminum foil.
Let the muffins cool completely. Almond flour bakery comes together and the texture is much better upon cooling.