I’m sorry, but these muffins are just awesome. They’re that delicious mix of tart and sweet that you get with cherry blossom flavored things. My mother in law grew up in Japan, so now every spring she makes tons of cherry blossom things. She made cherry blossom cupcakes, cherry blossom pasta and I saw a cherry blossom fruit punch, but I think I like this cherry blossom muffin the best.
It’s just so light and soft and the fresh cherry blossom flavor totally comes through. Plus, there’s a surprise inside. I know, I know, you can’t see it and I won’t tell you what it is. But let’s just say it’s totally worth it. These muffins are the bomb.com. Don’t believe me? Just make them and then come back and tell me how much you loved them.
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (50g) almond flour
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) flax meal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120g) buttermilk
- 1/2 cup (120g) cherry preserves
- 1/2 cup (56g) chopped pecans
- Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or spray with nonstick spray. Set aside.
- In a large bowl, whisk together the all-purpose flour, almond flour, coconut flour, flax meal, baking soda and salt. Set aside.
- In a medium sized bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
- Fill each muffin cup 3/4 of the way full.
- Drop 1-2 teaspoons of cherry preserves into the center of each muffin.
- Top with chopped pecans.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely.