Cherry Almond Sorghum Muffins
"Cherry Almond Sorghum Muffins" are a delightful concoction that gives a modern twist to traditional treats. These muffins have their roots in the gluten-free baking movement, which seeks to offer delicious alternatives to wheat-based recipes. Utilizing sorghum flour—a grain known for its sweet flavor and whole-grain nutrition—they cater to those looking for healthier, gluten-free options without sacrificing taste. The major ingredients, including sorghum flour, almond meal, and dried sour cherries, are mixed with a blend of almond and vanilla extracts, creating a muffin that's not just nutritious but packed with flavor. The method involves creating a buttermilk-like base with milk and vinegar, incorporating it into the dry ingredients, and then folding in cherries for a tart contrast. Topped with sliced almonds for an added crunch, these muffins are baked to perfection. The result? A muffin that balances the nutty depth of almond with the tart sweetness of cherries, offering a moist, flavorful bite.
- ¾ cups Plus
- 3 tablespoons 3 tablespoons Whole Milk
- 1 tablespoon Distilled White Vinegar
- 2 Large Eggs
- 6 tablespoons Unsaturated Butter
- 1 tablespoon Almond Extract
- ½ teaspoons Pure Vanilla Extract
- 1 cup Sorghum Flour
- ¾ cups Firmly Packed Brown Sugar
- ⅔ cups Almond Meal
- ⅓ cups Potato Starch
- 1 teaspoon Baking Powder
- ¾ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Kosher Salt
- ½ teaspoons Xanthan Gum
- 1 cup Dried Sour Cherries
- ¼ cups Sliced Almonds
- Beginning the Baking Ballet
Preheat oven to 375°F (190°C). Dress 12 standard muffin cups in their paper liner finery, readying them for baking.
- Crafting the Concoction
In a glass measuring cup, whisk together milk and vinegar, letting it sit to thicken into a homemade buttermilk—this is your base. Into this, whisk the melted butter (or oil), almond extract, and vanilla for a fragrant melody. In a separate bowl, the sorghum flour, brown sugar, almond meal, potato starch, baking powder, baking soda, cinnamon, salt, and xanthan gum come together in a harmonious dry mix. Pour the liquid symphony into the dry gathering, whisking until the batter is smooth and ready to embrace the cherries. Let this mixture rest for 10 minutes, allowing the flavors to acquaint.
- Cherry-Folded Finale
Softly fold the dried sour cherries into the batter, increasing every scoop is filled with their tart sweetness. Fill each prepared cup to the brim with this treasure, then sprinkle sliced almonds atop each muffin, like jewels upon crowns.
- The Baking Crescendo
Keep your muffins in the oven, then bake until they bounce back to a gentle touch and a toothpick comes out clean, about 20 minutes. Allow them to cool in their pan on a wire rack for 10 minutes, a brief interlude before they're ready to grace the cooling rack directly. Serve these gems warm or at room temperature and store in an airtight container at room temperature, ready to perform for up to 2 days.
