CHERRY MUFFINS RECIPE
Loaded with all kinds of beneficial nutrition, cherries are a wonderful fruit that adds gorgeous color and delicious flavor to your table. This recipe for cherry muffins will be a cheerful addition to your breakfast table or a wonderful contribution to a holiday brunch. Featuring tart cherries, Greek yogurt, and a streusel topping, these muffins are loaded with great taste sensations.
Provided by April Freeman
Time 33m
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees.
- Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
- First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
- Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
- In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
- Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
- Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
- Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
- Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.
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
DATE MUFFINS
These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.
Provided by Food Network
Time 1h10m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
- In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
- Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.
CHERRY MUFFINS WITH DATES
The Cherry Muffins with Dates recipe out of our category muffin! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 175°C (approximately 350°F). Cream butter and sugar until light and fluffy. Stir in eggs, vanilla and salt. Sift flour with baking powder and stir into butter mixture, alternating with the milk.
- Chop cherries and dates roughly and gently fold into the batter. Divide batter among muffin tin wells lined with paper cupcake liners and bake for about 25 minutes.
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 NUT MUFFINS
This cherry nut muffin recipe has been in my family for about 15 years and it's very good! The recipe calls for pecans but you can use whatever nuts you like.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.
- In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.
- Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 28.9 g, Cholesterol 23.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 120.2 mg, Sugar 19.9 g
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.
DATE NUT MUFFINS
Luby's, a cafeteria chain here in Texas, serves these yummy muffins. The recipe was originally printed in the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12-14 muffins
Number Of Ingredients 11
Steps:
- In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
- Preheat oven to 350 degrees.
- Line 12 medium muffin cups with paper liners or lightly grease.
- In a large bowl, beat together butter and sugar until creamy.
- Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
- Add flour and mix until just moistened.
- Fold in cold dates and spoon into prepared muffin pans.
- Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
- Let stand a few minutes before removing from pan.
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