Eggless Muffins with Condensed Milk

Ingredients

• 60 g (½ cup)plain flour (maida)
• 24 g (¼ cup)almond flour
• ¾ teaspoonbaking powder
• A pinchsalt
• 76 g (¼ cup)sweetened condensed milk
• 3 tablespoons (about 36 g)erythritol (or the same amount of regular sugar)
• 57 g (¼ cup), meltedbutter (or melted ghee or neutral oil)
• ¼ teaspoonvanilla extract
• 60 ml (3 tablespoons)full-fat milk
• 10–15cherries, pitted, quartered and patted dry

Instructions

1. 1

   Heat the oven

   Place the wire rack at level 2 and preheat the oven to 200°C.

2. 2

   Prepare the tin

   Very lightly grease 5 wells of a 6-well muffin tin with melted butter or non-stick spray.

3. 3

   Mix dry ingredients

   Whisk the plain flour, almond flour, baking powder and salt together in a bowl.

4. 4

   Beat condensed milk

   In a larger bowl, beat the condensed milk and erythritol or sugar with an electric whisk on medium-high for about 3–5 minutes, until creamy.

5. 5

   Add wet ingredients

   Whisk in the vanilla extract, melted butter and milk.

6. 6

   Fold in flour

   Add the flour mixture in small batches, folding it into the wet mixture.

7. 7

   Fold in cherries

   Gently fold the quartered cherries into the batter.

8. 8

   Fill the wells

   Divide the batter equally between 5 muffin wells, using a tablespoon and rubber spatula or an ice-cream scoop; allow about 2–3 tablespoons per well. Leave the batter as dropped in: do not level it, tap the tin or fill the unused well.

9. 9

   Bake the muffins

   Bake for 15–20 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

10. 10

    Cool briefly

    Take the tin out of the oven and set it on a wire rack for about 3–5 minutes.

11. 11

    Cool completely

    Remove the muffins from the tin and leave them to cool completely on the wire rack.

12. 12

    Serve the muffins

    Serve warm or at room temperature with coffee or tea.

What are condensed milk muffins?

These are small, American-style muffins made without eggs, using condensed milk in the batter for sweetness and richness. Muffins are a familiar quick-bake in American home cooking, and this version pairs the soft, sweet base with fresh cherries.

Almond flour brings a gentle nutty note, while vanilla gives the fruit and dairy flavours a rounded aroma. The recipe makes five muffins, useful when you want a small batch rather than a full tin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 4g protein, 28g carbs, 13g fat.

The recipe’s carbohydrate content mainly comes from the flour, condensed milk and sweetener, while the butter and almond flour contribute much of the fat. Almond flour and the milk provide some protein, with the cherries adding fruit to the mix. Pair a muffin with plain yoghurt or fresh fruit for a more balanced plate.

The flour combination

Plain flour: it gives the muffins their structure, while almond flour contributes a softer texture and nuttiness. Whisk both with the baking powder and salt first so the raising agent is distributed evenly.

Almond flour: measure it carefully and break up any compacted lumps as you whisk. It does not behave exactly like wheat flour, so keep the stated proportions rather than replacing all the plain flour with it.

Cream the condensed milk

Mixing the condensed milk with the erythritol or sugar for 3–5 minutes helps make the base creamy before the remaining wet ingredients go in. Use a larger bowl so the mixture has room to combine without splashing.

Add the melted butter and milk after the vanilla, then whisk until blended. The butter should be melted but not piping hot when it meets the other ingredients.

Fold gently

Flour mixture: fold it in a little at a time rather than beating it vigorously. Stop once no obvious dry patches remain, as excessive mixing can make muffins less tender.

Cherries: fold them in last so they stay distributed through the batter. Patting the quartered fruit dry helps avoid carrying extra moisture into the mixture.

Look for doneness

The muffins should be golden brown after 15–20 minutes at 200°C. Because ovens vary, begin checking towards the shorter end of the range.

A toothpick inserted into a muffin should come out clean. Let the muffins rest in the tin for 3–5 minutes before removing them, then cool them fully on a rack.

Serving and pairing

These muffins can be eaten warm or at room temperature, as the recipe suggests. Coffee or tea makes a simple accompaniment.

For a more substantial snack or breakfast, serve one with plain yoghurt or a piece of fruit. The muffins are already sweet, so an unsweetened side keeps the plate balanced.

Recipe notes & tips

• Pat the cherries dry after quartering them so their surface moisture does not thin the batter.
• Measure the two flours separately and whisk them thoroughly with the baking powder and salt.
• Beat the condensed milk and sweetener for the full 3–5 minutes to develop the creamy texture described in the method.
• Fold the flour mixture in batches and stop mixing as soon as it is incorporated.
• Use a spoon and spatula or an ice-cream scoop to divide the batter between the five wells.
• Check the muffins with a toothpick from 15 minutes onwards, since baking times can vary by oven.

Variations

• Use sugar: replace the erythritol with the same quantity of regular sugar.
• Swap the fat: use melted ghee or a neutral oil instead of melted butter, as suggested in the ingredient list.
• Change the fruit: use another pitted, chopped fruit in place of the cherries, keeping it dry before folding in.
• Add spice: mix a small pinch of ground cinnamon into the dry ingredients for a warmer flavour.
• Serve with yoghurt: add plain yoghurt on the side for a simple, less-sweet accompaniment.

Common mistakes to avoid

• Wet cherries: excess surface moisture can affect the batter; pat the quartered fruit dry before adding it.
• Overmixing: vigorous mixing after adding flour can toughen the crumb; fold only until the dry ingredients disappear.
• Uneven portions: muffins can bake inconsistently if the wells get different amounts; divide the batter as evenly as possible.
• Tapping the tin: the recipe calls for the batter to remain as portioned; do not tap the pan or try to level the tops.
• Removing them immediately: the muffins may be delicate straight from the oven; let them sit in the tin for 3–5 minutes first.

How to store

Once completely cool, store the muffins in an airtight container at room temperature and eat within 2 days. Warm briefly in the microwave or in a low oven if you prefer them warm; avoid reheating for too long, which can dry them out.

Frequently asked questions