CHERRY MUFFINS
Homemade Cherry Muffins with almond extract are packed with fresh cherry flavor, with a moist and chewy texture.
Provided by Diana
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Get your oven ready to bake by preheating it to 390°F/200°C.
- In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don't get any pockets of baking powder in your finished muffins.
- In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
- Add Dry Ingredients to Wet Ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, I did that on purpose because we don't want the cherries falling to the bottom of the muffins.
- Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
- Bake for 20 minutes or until done.
- Allow the muffins to cool on a wire rack completely before eating or serving.
Nutrition Facts : Calories 241 kcal, Carbohydrate 35 g, Protein 4 g, Fat 10 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 21 mg, Sodium 159 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
CANDIED CHERRY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 14
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.
CHERRY MUFFIN
A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.
Provided by Slight Edge Chef
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
- 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
- 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
- 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
- 5. Let cool for 10 minutes before removing from pan.
MINI CHERRY MUFFINS
These pretty muffins from our Test Kitchen are perfect for Christmas morning. Make them the night before and keep on the counter in an air tight container.
Provided by Taste of Home
Time 30m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries., Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 191mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY CHIP MUFFINS
When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins. Drizzled with pink icing, they look adorable and taste wonderful. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 30m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold the chips, pecans and cherries into the batter. , Drop by tablespoonfuls into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375° for 10-13 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes; remove from pans to wire racks. Combine confectioners' sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY MAHLEPI MUFFINS
The mahlepi is the real magical ingredient in these cherry muffins.
Provided by mariannaf
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 180C. In a bowl, mix the eggs, butter, sugar, vanilla and rosewater. Then add the flour, mahlepi, baking powder and salt. Mix well until batter is smooth.
- Add the diced cherries and mix the batter gently with a wooden spoon or spatula.
- Fill up muffin moulds up 3/4 full, sprinkle some brown sugar on top and bake for 20 minutes at 180C. Once baked, let cool and enjoy
CHERRY PIE STREUSEL JUMBO MUFFINS
Wonderful for Valentine's Day or a special brunch. Serve warm, dusted with powdered sugar and a scoop of vanilla ice cream--yummy!
Provided by JamesDeansGirl
Categories Quick Breads
Time 50m
Yield 6 jumbo muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400*F.
- Grease 6 jumbo muffin cups, or line with jumbo paper liners.
- STREUSEL: In a small bowl, stir together the flour, almonds, brown sugar, cinnamon, and salt.
- Cut the butter into 1/2" cubes and distribute evenly over the flour mixture; cut butter in until mixture is crumbly.
- Set aside.
- MUFFINS: In a large bowl, stir together the flour, sugar, baking powder, and salt.
- In another bowl, stir together the milk, melted butter, egg, vanilla, and almond extracts.
- Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
- Do not overmix.
- Divide a little less than 1/2 the batter amongst the prepared muffin cups, spreading to cover bottoms.
- Place 1 Tbsp. of pie filling in the center of each cup, being careful to avoid the sides of the cup.
- Set aside 1/2 cup of the streusel; sprinkle remainder over the pie filling.
- Cover with remaining batter, top each with another 1 Tbsp. of pie filling; sprinkle remaining streusel over tops.
- Bake for 25-30 minutes, or until tops are lightly browned and a toothpick inserted in a"batter" section comes out clean.
- Cool 10 minutes in pan on a wire rack before inverting; cool completely.
- Serve warm, or cool completely and store wrapped airtight in the refrigerator.
- Bring to room temperature before serving.
Nutrition Facts : Calories 427.1, Fat 17.9, SaturatedFat 10, Cholesterol 76.8, Sodium 378.1, Carbohydrate 59.2, Fiber 1.7, Sugar 16, Protein 7.4
FRESH CHERRY LEMON MUFFINS
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
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
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