This Chia Cherry Muffin Recipe with Beets is shockingly good. These muffins leave your house full of delicious aromas and brighten your day with a deep magenta shade.
The first time I made them, was for one of our hikes to the Seven Sisters Cliffs on the southern coast of the UK. I’m saying “one of our hikes” because I’ve been there so many times already, but still can’t get enough of that view.
It’s spectacular! You can see the white cliffs and the sea on one side, and an endless field of dress green grass, specific only to this country. If you are from the UK or just visiting, give that place a try. You won’t regret it.
Back to the muffins, it was the best dessert ever. They were surprisingly tasty and nutritious. And they kept the hunger at bay until we found the best spot for our picnic.
Both I and my fiance, were in awe of those chia cherry beets muffins, as well as from the astounding view in front of us.
For this cherry muffin recipe with beets, I was inspired by Tesco’s muffins with carrots and apple recipe.
I loved the recipe so much that at some point wondered why not try something similar, only with beets. They are sweet too, I thought. And combined with cherries they could make an ideal recipe for some wholesome and delicious muffins.
Fast forward, here I am sharing a pink bright new recipe for muffins.
You might be wondering now. Wait, but how do I make them, and what ingredients do I need? Read on the recipe card.
Other desserts you might love:
- Easy Walnut Chocolate Chip Bars
- Super easy banana bread chocolate chip muffins with walnuts
- Dark Chocolate Homemade Brownies with Almond Meal
- The best Apple and Rhubarb Crumble
- 1 medium Beetroot/ beet ~ 200g (grated )
- 250 g of Frozen cherries
- 120 g of Sugar (demerara or golden unrefined)
- 1 medium Orange for juice and zest
- 1 tbsp of chia seeds
- 75 ml of Olive Oil
- 2 eggs
- 170 g of Self-rasing flour
- 1/2 tsp of Baking Soda
- 1/2 tsp of Baking Powder
- Optional: 24 Walnuts halves and one tablespoon of oats.
1.Preheat the oven at 180 °C and prepare a muffin tin with muffin cases.
2. Prepare the beets and cherries:
- Wash one beetroot and peel it with the help of a vegetable peeler. Carefully grate it in a large bowl.
- Defrost the cherries in the microwave, or get them out of the refrigerator at least 2 hours before making these muffins.
- In a small bowl, mix the self-raising flour with baking soda and baking powder. Set aside.
2. After prepping the beetroot, toss the cherries in the same bowl. Add 2 tablespoons of chia seeds together with 75ml of olive oil, orange juice, orange zest, and 2 whisked eggs.
3. Stir to combine, and set aside for 5-10 minutes for the chia to absorb the moist.
4. Add the flour mixture to the beet and cherry mixture. Stir to combine once more. You’ll get a liquidy batter. Don’t worry though, your muffins are going to come out amazing.
5. Fill the muffin tins evenly with the batter. And garnish each muffin-to-become with 2 halves of walnuts. You can also sprinkle a few oats flakes over.
6. Bake for 30-35 minutes at 180 °C or until the toothpick comes out clean. Enjoy!
Notes & Alternatives
You can substitute the orange with lemon for this cherry muffin recipe with beets. Both work amazingly well.
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products. The nutrition label is purely informative. I’m a not certified nutritionist.
*The values above are based on one out of 12 chia cherry muffins with beets.Did You Make This Recipe?Show your masterpiece to the world, tag
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