Fluffy cherry muffins

The first version of this recipe was made with strawberries, but since the strawberry season is waving goodbye and the cherry is approaching like a worthy heir, we had to make them again, this time using the beloved summer fruit. Besides, your messages these last few days were received loud and clear: “we want recipes with cherries,” “are there no recipes with cherries?” and so forth. No matter what fruit you use to make this, one thing is certain: you’ll love it! Exactly like my 3 little testers and 8 larger ones loved it—without counting my own family. And what did we like so much? Because we’re talking about the unique, delicious, and incredibly fluffy cherry muffins, with rye flour by Miloi Agiou Georgiou, with no refined sugars and no butter. I’ll end this little description with 4 words: “Just try them out!”

Regarding rye

Rye is widely used and beloved in Northern Europe, where it’s cultivated, and with good reason. It’s a great source of fibre, phosphorus, iron, zinc, and B-complex vitamins. Additionally, it has a high content of edible fibre and is a source of thiamine. Rye flour has most of the nutrients that white flour does, while also having 4 times the fibre. The benefits of rye to our health are multiple: it prevents cardiovascular diseases, lowers cholesterol, prevents cancer, and keeps our digestive system healthy. So, the rye flour by Miloi Agiou Georgiou is a great way to integrate rye into our children’s diet—but also in ours.

What we are going to need

For the muffins 

• Flour. For our fluffy cherry muffins, I combined the rye flour by Miloi Agiou Georgiou and the organic all-purpose flour by Miloi Agiou Georgiou. The result was beyond amazing! 
• Fruits. The protagonist of this recipe is, of course, the cherries, which will be chopped and found in every bite. Additionally, I used a small ripe banana for a sweeter taste. Instead of cherries, I’ve made the fluffy muffins with strawberries as well, but also with a combination of cherries and strawberries. 
• Olive oil. Who said that a cake or muffin recipe has to include butter to be successful? Olive oil is always a healthier choice, and you won’t even notice its taste. 
• Eggs. Three, preferably organic or free-range.
• Honey. Honey can be used only for children over the age of one, and it’s generally suggested to avoid it until the age of two. For 12 muffins, the quantity is very little, less than 2 tablespoons. 
• Milk. I used plant-based coconut milk, but you can use any milk you have in your fridge. Alternatively, a good choice is to use yogurt with added water, in the same quantity. 
• Lemon. A little juice, and optionally. If you don’t add any lemon, skip the baking soda as well. 
• Raising agents. Baking powder and baking soda, and you’ll see your muffins double in size.

For the frosting 

• Cream cheese. Use plant or animal cheese, depending on your dietary preferences. Make sure to check its ingredients, though, as you don’t want cream cheese containing the preservative carrageenan. 
• Coconut cream. You can find it canned in most grocery stores. It should be frozen the night before, and you’ll use only the solid part. You can skip it, but you’ll need to add double the cream cheese if you do. 
• Maple syrup. I prefer this to honey when making frosting because it’s softer and thinner.

Tips

• Don’t open the oven before at least 20 minutes have passed, because your muffins will deflate. 
• Temperature differs from oven to oven, so check if the muffins are done by inserting a toothpick. If it comes out wet, it needs more baking.
• The fluffy cherry muffins with rye flour can easily and simply be transformed into fluffy cherry cake. In that case, I’d suggest doubling the dosages and adjusting the baking time.
• You can store the muffins for up to 3–4 days in the fridge, and you can store them in the freezer. 
• You can either use paper cupcake liners or silicone moulds, but you can also bake them in a muffin tray. In the case you use a tray, you’ll need to oil and flour each mould well, and let the muffins cool completely before removing.
• If you bake the muffin mixture in a cake tin, adjust the baking time, since it’ll take more.

See also

• Pancakes με κεράσια
• Pancakes λεμονιού με αλεύρι βρώμης και μύρτιλα
• Muffins με χουρμάδες και φυστικοβούτυρο

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