Cherry Vanilla Muffins

At the very start of summer, fresh cherries arrive with their deep color and bright, sweet flavor. They are juicy, fragrant, and perfect for baking while the days are still gentle and warm. These cherry vanilla muffins celebrate that moment, with tender crumb, bursts of fruit, and a buttery streusel topping that makes them feel special without being fussy.

Ingredients

Muffins

• 8 oz white rice flour

• 2 oz brown rice flour

• ¾ oz tapioca starch

• ¼ oz non fat dry milk powder

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

• ¼ teaspoon xanthan gum

• 5 ½ oz sugar

• 8 tablespoons unsalted butter, melted

• ½ cup Greek yogurt

• 3 eggs

• 1 teaspoon vanilla bean paste

• 2 cups fresh cherries, pitted and halved

Streusel Topping

• 4 oz unsalted butter

• 2 oz brown sugar

• 4 oz white rice flour

• ½ teaspoon kosher salt

Instructions

Make the Muffin Batter

1. Preheat the oven to 375 F and line a 12 cup muffin tin. Tulip style liners work especially well to prevent overflow.

2. In a large bowl, whisk together the white rice flour, brown rice flour, tapioca starch, non fat dry milk powder, baking powder, salt, and xanthan gum.

3. In a separate bowl, combine the sugar, melted butter, Greek yogurt, eggs, and vanilla bean paste until smooth.

4. Add the wet ingredients to the dry ingredients and mix until fully combined.

5. Gently fold in the cherries.

6. Divide the batter evenly among the muffin cups.

Make the Streusel

1. Combine the butter, brown sugar, white rice flour, and salt.

2. Use a pastry cutter or your fingers to work the mixture until it looks sandy.

3. Sprinkle about 2 tablespoons of streusel over each muffin.

Bake

• Bake for 20 to 30 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

• Let the muffins cool slightly before serving.

Notes and Substitutions

• Egg free: Substitute the eggs with 3 tablespoons ground flaxseed mixed with ½ cup hot water. Let the mixture stand for 5 minutes until thickened before using.

• Dairy free: Replace the Greek yogurt and butter with your favorite dairy free alternatives. Omit the non fat dry milk powder.

These muffins are lovely warm from the oven and just as good the next morning, making them a perfect way to enjoy cherry season while it lasts.