Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup/ 163g Unbleached all-purpose flour
  • ½ cup / 100g Sourdough starter
  • 2 tsp /6g baking powder
  • ¾ cup / 150g sugar
  • 1 large egg
  • 5 tablespoon / 71g Unsalted butter (melted)
  • ½ tsp / 2g salt
  • 1/3 cup / 67g Unsweetened almond milk
  • 1 cup / 125g Sweet Cherries
  • 1/3 cup / 35 g Almond (Slivered)
  • ½ tsp Vanilla extract

Instruction

  • Preheat the oven to 425F/ 218 C and line the muffin tin with 9 liners or grease the muffin tin well so that it will not get stick and set aside.
  • In a medium bowl, mix, flour, baking powder, salt and keep aside.
  • In a large bowl add sugar, melted butter, egg , almond milk , vanilla extract and mix well then add sourdough starter and combine once again.
  • Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it.
  • Then fold in ¾ cup of sliced pitted cherries and ¼ cup almonds into the dough, rest reserve for garnishing on the top of muffin.
  • Transfer the dough to prepared muffin tin. Top with reserved cherries and almonds.
  • Bake at 425F/ 218 C for 8 minutes and then reduce the temperature to 350F/177 C for 13 minutes or until toothpick comes out clean.
  • Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 1 day and then refrigerate for 2 days. If you want to keep longer period freeze the muffins.
  • Enjoy with cup of coffee or tea.