Cherry and Quinoa Muffins

Makes: 8 muffins

Prep Time: 50 minutes (including 25 minutes baking)


  • 1 cup fresh cherries, pitted and chopped
  • 1 cup quinoa, rinsed
  • 1 quarter cup canola oil
  • 2 cups flour
  • ¾ cup dark brown sugar, plus brown sugar for sprinkling on top of muffins
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup whole milk, plus 1/3 cup cream
  • 1 egg
  • 1 ½ teaspoons vanilla


  1. Preheat oven to 350.
  2. In a saucepan with a lid, bring quinoa and 1 cup of water to a boil. Reduce to simmer and cover, and cook until water is absorbed – about 12 minutes.
  3. Brush the inside of a muffin pan with oil.
  4. Whisk together sugar, flour, baking powder, salt, and 2 cups cooked quinoa.
  5. In a separate bowl, mix together oil, milk, cream, egg, and vanilla.
  6. Add milk to flour mixture. Stir until combined, then stir in cherries.
  7. Divide batter into muffin tin, filling each cup ¾ of the way full. Sprinkle tops with additional brown sugar.
  8. Bake 25 minutes. Allow muffins to cool slightly, and serve.A quinoa muffin is a pretty substantial food item, even though they’re slightly more petite than most muffins.

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