Our fresh cherry muffins are made with oats, a little almond flour, and just enough sugar to make them sweet, but not so much that they're more cupcake than muffin. Fresh cherries are best, but it's definitely possible to use frozen cherries and enjoy these year-round.
Heat the oven to 450°F. 1½ c fresh or frozen cherries
Pit the cherries, then slice in half. Toss with 2 tablespoons of flour.
Combine the oats, all purpose flour, almond flour, brown sugar, baking powder, and salt. Mix until well combined.
Whisk the milk, olive oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just barely combined. Gently fold in the cherries.
Divide the batter equally between the tins, filling each almost all the way to the top. Sprinkle the sliced almonds over the batter.
Bake at 450°F for 7 minutes, then reduce the heat to 350°F and bake an additional 13-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the tin from the oven and cool for 5 minutes. Run a knife along the edge of each muffin to release it, then transfer to a wire rack to cool completely.
At Room Temperature: Cool muffins completely on a wire rack. Line a container with a paper towel, place the muffins in a single layer, then top with an additional paper towel. Store at room temperature for up to 3 days, or in the fridge for 5-6 days.
To Freeze: cool completely, place onto a baking sheet, and transfer to the freezer to "flash freeze" until firm - about 1 hour. Wrap each muffin in plastic wrap to prevent freezer burn, then transfer to a freezer bag. Defrost in the fridge overnight.
To Use Frozen Cherries
Place frozen cherries into a strainer and defrost until cool running water.
Shake the strainer to release moisture.
Transfer cherries to a plate lined with paper towels. Gently pat until dry, or allow to air dry.