Cherries And Cream Muffins Recipes

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CHERRY MUFFINS



Cherry Muffins image

Learn how to make these cherry muffins with the best jerte picota cherries available. Expect a soft, moist center that will leave you coming for doubles.

Provided by Michelle Minnaar

Categories     Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

250g (8oz) plain flour, sifted
10ml (2 tsp) baking powder, sifted
2.5ml (½ tsp) salt
100g (3oz) butter
100g (3oz) caster sugar
5ml (1 tsp) vanilla extract
2 eggs, whisked
125ml (½ cup) milk
300g (10oz) Picota cherries, washed, pitted and halved
30ml (2 tbsp) flaked almonds

Steps:

  • Preheat the oven to 200°C/180°C fan/390°F/gas 6.
  • Line a muffin tray with paper muffin cases. Alternatively, grease the muffins tin.
  • Mix the flour, baking powder and salt in a bowl and set aside.
  • With the help of a mixer, cream the butter and sugar together until fluffy.
  • Add the vanilla and egg until well incorporated with the butter mixture.
  • Add the flour mixture slowly to the wet ingredients, alternating with splashes of milk, until everything is incorporated and smooth.
  • Fold in the cherries.
  • Divide the batter evenly between the muffin tin holes and sprinkle almonds on top of each one.
  • Bake for 20 mins or until golden brown and cooked through.
  • Wait for them to cool down a little and enjoy with lashes of butter!

Nutrition Facts : ServingSize 1 serving, Calories 212 calories, Sugar 11.9 g, Sodium 119 mg, Fat 9.1 g, SaturatedFat 4.8 g, Carbohydrate 28.3 g, Fiber 1 g, Protein 4.3 g, Cholesterol 46 mg

CHERRY CREAM MUFFINS



Cherry Cream Muffins image

The Cherry Cream Muffins recipe out of our category muffin! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 12

Number Of Ingredients 15

0.667 cup butter
0.667 cup superfine caster sugar
1 cup self-rising flour (sifted)
3 eggs
1 tsp Baking powder
0.5 cup Almond flour
1 Tbsp milk
4 Tbsps Cherry jam
0.5 cup unsalted butter
3 Tbsps Cherry jam
0.25 cup cream (48% fat)
0.5 tsp Almond extract
3.25 cups powdered sugar
pink Food coloring
12 fresh Cherries (with stems)

Steps:

  • For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
  • Beat the butter in a mixing bowl until very soft. Beat in the remaining ingredients, except for the jam and beat well until smooth.
  • Spoon the mixture into the paper cases, to half fill them. Place 1 teaspoon of jam on top and cover with the rest of the mixture.
  • Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
  • For the topping: whisk together the butter, jam, cream and almond extract until creamy.
  • Gradually whisk in the icing sugar until blended. Beat well until creamy. Stir in a few drops of pink colouring.
  • Spoon on top of the cakes and place a cherry on top.

CHERRIES AND CREAM MUFFINS



Cherries and Cream Muffins image

Make and share this Cherries and Cream Muffins recipe from Food.com.

Provided by RecipeNut

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/2 cups frozen unsweetened tart red cherries
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half or 1/2 cup milk
granulated sugar

Steps:

  • Cut cherries in halves while frozen.
  • Set aside to thaw and drain.
  • In a large mixing bowl, beat butter and sugar until light and fluffy.
  • Add eggs, almond extract and vanilla, beating well.
  • Crush 1/2 cup cherries with a fork; add to batter.
  • Combine flour, baking powder and salt.
  • Fold in half the flour with a spatula, then half the cream.
  • Add remaining flour and cream.
  • Fold in remaining cherry halves.
  • Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).
  • Sprinkle with sugar.
  • Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown.

CANDIED CHERRY MUFFINS



Candied Cherry Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1 3/4 sticks (14 tablespoons) unsalted butter, melted
1/3 cup almond paste, crumbled (about 3 ounces)
1 teaspoon pure vanilla extract
1/2 cup chopped candied lemon and/or orange peel
1/2 cup candied cherries, quartered
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
  • Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.

FRESH CHERRY MUFFINS



Fresh Cherry Muffins image

This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!

Provided by MRSPARKERII

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup milk
1 egg
½ teaspoon almond extract
1 cup fresh pitted and quartered sweet cherries
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  • Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
  • Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
  • Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
  • Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g

DRIED CHERRY MUFFINS



Dried Cherry Muffins image

Make and share this Dried Cherry Muffins recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or 1 tablespoon margarine
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/3 cup vegetable oil
1/2 cup milk
1 cup dried tart cherry
1/2 cup pecans, coarsely chopped

Steps:

  • Preheat oven to 375 degrees F.
  • For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
  • For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
  • Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
  • Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

FRESH CHERRY LEMON MUFFINS



Fresh Cherry Lemon Muffins image

The perfect seasonal summer muffin: moist, filling, sweet, and tart. Great for breakfast with a cup of coffee, tea, or milk... or as a snack. Hope you enjoy!

Provided by jlo

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 53m

Yield 24

Number Of Ingredients 16

1 ½ cups rolled oats
1 cup white sugar, divided
6 lemons, juiced
¾ cup wheat germ
½ cup water
2 teaspoons lemon zest
1 ¾ cups pitted and sliced fresh cherries
2 tablespoons white sugar
2 ¼ cups all-purpose flour, sifted
1 ½ tablespoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¾ cup plain Greek yogurt
3 extra large eggs, beaten
½ cup soybean oil
6 tablespoons butter, softened

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
  • Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.
  • Mix cherries with 2 tablespoons sugar in a small bowl.
  • Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth.
  • Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 36 mg, Fat 9.7 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 127.3 mg, Sugar 11.5 g

CHERRY VANILLA CHIP MUFFINS



Cherry Vanilla Chip Muffins image

These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is dried can juice. It can be found in health food stores. If you don't eat them in the first two days, freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked.

Provided by Pati

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 6

Number Of Ingredients 11

1 banana, peeled and mashed
½ cup egg substitute
¾ cup vanilla soy milk
2 tablespoons vegetable oil
½ cup applesauce
2 cups white rice flour
1 tablespoon sucanat
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dried cherries
½ cup vanilla baking chips

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
  • In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
  • Bake at 400 degrees F (205 degrees C) for 30 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 74.2 g, Cholesterol 0.2 mg, Fat 12.2 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 253.1 mg, Sugar 13.3 g

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CHERRIES AND CREAM MUFFINS
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