Cherrymuffin Recipes

CHERRY MUFFINS

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.

CHERRY MUFFIN

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

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

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.

BLANCHE'S MINIATURE CHERRY MUFFINS

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.

DRIED CHERRY MUFFINS

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

FRESH CHERRY LEMON MUFFINS

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.

CHEERY CHERRY MUFFINS

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.

CHOC-CHERRY MUFFINS

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.