CHERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- For Muffins
- In a medium sized bowl whisk the eggs with the milk and vanilla extract.
- In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
- Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
- Gently fold cherries and lemon zest in the remaining muffin batter.
- Add the milk and egg mixture to the flour mixture. Stir just until combined.
- Fill each muffin cup about ¾ full with the batter, using two spoons or an ice cream scoop.
- Streusel Topping
- Melt the remaining 2 tablespoons butter and stir into the reserved one cup of flour mixture until it is crumbly and looks like coarse meal. Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Bake the muffins for about 20-25 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Yield: 12 muffins.
- * If using fresh cherries, dust them lightly with flour; this helps prevent the cherries from "bleeding" into the muffins. If using frozen cherries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
CHOCOLATE CHERRY MUFFINS
Store-bought baking mix is a handy starting point for these muffins that are chock full of chocolate and tart dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
- Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in chocolate and cherries.
- Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 1 g, Protein 3 g, SaturatedFat 3 g
CREAM-FILLED CHOCOLATE SUPREME MUFFINS
Because of her reputation for yummy things, Mom used to sell muffins at my dad's workplace. Among my favorites were these luscious cupcake-like treats. -Libby Spicker, North Ogden, Utah
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. In another bowl, combine water, oil, egg, vinegar and vanilla. Stir into dry ingredients just until moistened., For filling, beat cream cheese, sugar and salt until smooth. Beat in egg and vanilla. Fold in chips., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a rounded tablespoonful of cream cheese mixture into center of each; cover with remaining batter., Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 493 calories, Fat 22g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 477mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
DOUBLE CHOCOLATE CHERRY MUFFINS
I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins.
Provided by kjstrom
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
- Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
- Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 54.3 g, Cholesterol 40.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 311.6 mg, Sugar 31.9 g
BANANA-NUT MUFFIN TOPS
Make and share this Banana-Nut Muffin Tops recipe from Food.com.
Provided by Mj2trip
Categories Quick Breads
Time 26m
Yield 10 Muffin Tops, 10 serving(s)
Number Of Ingredients 10
Steps:
- Position oven rack in center of oven. Preheat to 375 degrees F.
- In medium bowl, combine flour, baking powder, baking soda and salt. Whisk till well blended.
- In Large mixer bowl, combine bananas, brown sugar, oil, eggs and vanilla. Beat until well blended.
- Pour dry ingredients into moist and stir till almost blended before adding nuts.
- Spray pans with cooking spray.
- Spoon batter into pans then tap on the counter to settle the batter.
- Bake till golden brown and cake test comes out clean. About 11 minutes.
- Transfer pan to wire rack to cool for 5 minutes then remove from pan to cool.
Nutrition Facts : Calories 303.3, Fat 13.7, SaturatedFat 7.1, Cholesterol 42.3, Sodium 241.8, Carbohydrate 42.3, Fiber 2, Sugar 20.6, Protein 5.1
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