Cherry Almond Muffins Recipes

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CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California

Provided by Taste of Home

Time 50m

Yield 7 muffins.

Number Of Ingredients 20

1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/3 cup chopped sliced almonds

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 684 calories, Fat 36g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 496mg sodium, Carbohydrate 80g carbohydrate (49g sugars, Fiber 2g fiber), Protein 10g protein.

ALMOND CHERRY MUFFINS



Almond Cherry Muffins image

These moist muffins are filled with sweet cherries and have a lovely almond scent.

Provided by Shiran

Number Of Ingredients 12

1 3/4 cups (250 grams/8.8 ounces) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup (150 grams/5.3 ounces) granulated sugar
1/4 teaspoon salt
1 large egg (, slightly beaten)
1 cup yogurt
1/3 cup canola oil ((or vegetable, safflower))
1/2 teaspoon vanilla extract
1 teaspoon almond extract*
1 1/2 cups (300 grams/11 ounces) cherries, halved and pitted**
1/2 cup slivered or sliced almonds ((better if toasted), plus extra (not toasted) to sprinkle on top)

Steps:

  • Preheat oven to 425F/220C. Grease 12 muffin cups or line with muffin liners.
  • In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
  • In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
  • Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
  • Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.

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

VERY CHERRY ALMOND MUFFINS



Very Cherry Almond Muffins image

Provided by Sandra Lee

Categories     dessert

Time 32m

Yield 18 muffins

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1/4 cup butter, cut into small pieces
1/4 cup slivered almonds
1 box vanilla cake mix
3 eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves

Steps:

  • In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
  • Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
  • In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
  • Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.

Provided by justcallmetoni

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups whole wheat flour
1/4 cup Splenda sugar substitute or 1/4 cup sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
3 large egg whites
1 cup plain nonfat yogurt
2 1/2 teaspoons almond extract
1 cup maraschino cherry, drained and halved
1/3 cup sliced almonds (unblanched or blanched)
cooking spray

Steps:

  • Preheat oven to 350°F
  • Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
  • In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
  • In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
  • Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
  • Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
  • Serve warm. I like mine with Brummel and Brown spread.
  • Enjoy!

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

Alon's Bakery in Atlanta has the most delicious cherry muffins with slivered almonds on top, and this is the closest recipe I've found to make at home. This comes from the BBC's Good Food website, but I adapted it to be lighter. You can also use frozen sweet cherries in place of fresh, which are usually pitted.

Provided by Cook-a-holic

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla
1 egg
1/2 cup margarine
6 ounces fat free Greek yogurt
1 1/2 cups flour
1 1/2 teaspoons baking powder
2/3 cup slivered almonds, divided
2 cups sweet cherries, pitted

Steps:

  • Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
  • Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
  • Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
  • Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.

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