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
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.
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.
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
BLANCHE'S MINIATURE CHERRY MUFFINS
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 36 to 40 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Grease the cups of 2 mini-muffin tins and set aside.
- Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder and 3 tablespoons of the cherry juice, blending well. Fold in the egg whites. Sprinkle 1/4 teaspoon of chopped pecans in the bottom of each muffin cup. Spoon in 2 teaspoons of batter, then place half a cherry in the center of the batter. Sprinkle a few pieces of chopped pecan on top of each muffin. Bake for 10 minutes, then remove from the tins and dust the muffins with powdered sugar while hot, so the sugar melts in.
CHOC-CHERRY MUFFINS
If you've got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
Provided by Jenny White
Categories Brunch, Snack, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
- Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.73 milligram of sodium
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.
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.
CHEERY CHERRY MUFFINS
We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.
Provided by HeatherFeather
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
- Cream butter and sugar using an electric mixer.
- Add eggs, almond extract, and vanilla and beat well.
- Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
- Mix flour, baking powder, and salt in a separate bowl.
- Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
- Add half of the cream or milk, mixing just enough to combine.
- Add remaining flour, then remaining milk; again avoid overmixing.
- Fold in the remaining cherry halves.
- Fill 12 paper-lined muffin tins with batter.
- If desired, you may sprinkle the muffins with some extra sugar.
- Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
CHERRY COBBLER MUFFINS
All the best of cherry cobbler in a muffin. Any type of fruit pie filling can be substituted with just a little bit of processor pulsing.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
- Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
- Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 37.6 g, Cholesterol 21.7 mg, Fat 5.7 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 287.2 mg, Sugar 9.7 g
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