We were planning to make Coconut Crusted Muffins this morning, but it turns out we had no coconut milk.  However, we did have cherries that we needed to use up!  (From making the chocolate-cherry simple syrup for my Chocolate Covered Cherry Martini.)  🙂

I jumped on Pinterest and searched cherry muffins.  I found this recipe from janessweets.blogspot.com and modified it a bit.  They were delicious!!!

Have a wonderful day!

Happy Baking!  ~ Gena

Ingredients:

Yields 2 dozen muffins

• 2 cups flour
• 1 1/2 cups whole wheat flour
• 1 1/2 t. baking powder
• 1/4 t. baking soda
• 1 t. sea salt
• 2/3 cup coconut oil
• 1 cup brown sugar, tightly packed
• 2 large eggs
• 1 1/2 t. vanilla extract
• 1/2 tsp. almond extract
• 1/4 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1 1/4 cups buttermilk (I used lowfat)
• 2 cups of pitted, coarsely chopped, sweet cherries (I used frozen and let them defrost in the fridge the night before baking)
• coarse sugar for sprinkling on top (optional)

Directions:

• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar into a medium size bowl.
• In a large bowl, mix together the oil, eggs, vanilla extract, almond extract, and buttermilk.
• Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are absorbed.
• Mix in cherries.
• Preheat the oven to 400 F.
• Fill the muffin cups about 2/3 full.
• Sprinkle the tops with coarse sugar.
• Bake for 15 min.

Enjoy!!