CHERRY MUFFINS
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
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
CHERRIES AND CREAM MUFFINS
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
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.
FRESH CHERRY MUFFINS
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
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
CHERRY CHEESECAKE MUFFINS
Steps:
- Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
- To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
- To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
- In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
- Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
- With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
CHERRY CHEESECAKE CUPCAKES
So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.
Provided by littlebettycrocker
Categories Desserts Cakes Holiday Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
- Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
- Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 17.9 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 6.9 g, Sodium 152.3 mg, Sugar 9.3 g
CHERRY CHEESECAKE MUFFINS
I found this in a muffin cookbook by Canadian Living. You can use different jams if you don't have cherry jam. They will freeze very well , just place in a zip lock bag or in an air tight container.
Provided by bigbadbrenda
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Blend cream cheese with icing sugar, set aside.
- In bowl cream the butter and brown sugar.
- Beat in egg and orange rind.
- Combine flour, baking powder and salt.
- Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
- Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter.
- Sprinkle with nuts.
- Bake for 25-30 minutes at 375 until firm to the touch.
- Remove from tins.
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