SOUR CHERRY CRUMBLE MUFFINS
The texture of this sour cherry crumble muffin recipe is firm, but light. The oat topping is perfectly crunchy, but not too sweet - similar to a cherry cobbler. If you have fresh, tart cherries in season, these muffins are the perfect thing to make, they're oh, so tasty.
Provided by Ben Rayl
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)
Nutrition Facts : Calories 257 kcal, Sugar 24 g, Sodium 191 mg, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 46 g, Fiber 1 g, Protein 5 g, Cholesterol 30 mg, ServingSize 1 serving
SOUR CHERRY MUFFINS
Next time you're in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season!
Provided by Sweetphi
Categories Breakfast/Brunch
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and line muffin pan(s) with liners (the batter makes 18 muffins).
- In a bowl mix together buttermilk, water, canola oil and egg. Mix well.
- Next add the lemon zest, flour, sugar, and baking powder and stir until well incorporated.
- Lastly fold in the cherries and stir until just combined.
- Using a 2 tablespoon cookie scoop (or just using a spoon), scoop batter into muffins cups so that each muffin cup is about 3/4 full. Sprinkle a little sanding sugar on top of the muffin batter, and then bake for 25 minutes, or until a tooth pick inserted into the center comes out clean.
- Let rest for a few minutes, and then transfer to a wire cooling wrack and allow to cool for 10 minutes before enjoying.
Nutrition Facts : ServingSize 1 muffin, Calories 187 kcal, Carbohydrate 26 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 51 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 8 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.
CITRUS MUFFINS
Enjoy these baked citrus muffins that are ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
- In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 195, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg
SOUR CHERRY MUFFINS WITH CRUMB TOPPING RECIPE - (3.5/5)
Provided by á-4174
Number Of Ingredients 14
Steps:
- FOR THE CRUMB TOPPING: In a small mixing bowl combine brown sugar and flour. With a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs; set aside. FOR THE MUFFINS: Lightly grease six 3 1/2-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a large mixing bowl stir together flour, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center. In a medium mixing bowl combine egg, milk, and oil. Add all at once to flour mixture; stir just till moistened. (The batter should be lumpy.) Stir in cherries. Spoon into prepared muffin cups, filling each two-thirds full. Sprinkle topping over muffins. Bake in a preheated 400 degrees F oven till golden brown, about 25 minutes for 3 1/2-inch muffins or 20 minutes for 2 1/2-inch muffins. Remove from pans; cool slightly on racks.
DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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
CITRUS MUFFINS
Steps:
- Combine oil, sugar, and eggs. Mix well. Add remaining ingredients. Blend. Pour into muffin pan. Bake at 350 degrees F for 10 to 15 minutes.
- Simmer orange juice with sugar until sugar is dissolved
- Add Cognac or Brandy, zest and spices.
- Place in a sterilized jar, seal tightly - store in a cool place - shaking occasionally for 1 month
- Strain it through a fine sieve into a sterilized decorative bottle for another month before serving
- (recipe courtesy Georgia Downard - Gourmet Magazine) .
SOUR CHERRY CITRUS MUFFINS
From a Canadian Living Muffins and Cookies book. The original recipe was for blueberries and suggested sweet cherries as a possible substitution. I found it much more interesting with sour cherries - and there's plenty of brown sugar in here to compensate for the tartness of the cherries.
Provided by Pepita
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In large bowl, combine sugar, oats, whole wheat and all-purpose flours, baking powder, cinnamon and lemon rind. Beat together milk, oil and egg; pour over dry ingredients and mix just until moistened but not over-mixed. Gently fold in cherries.
- Spoon into large lined muffin cups, filling three-quarters full. Bake in 400 F (200 C) oven for 20-25 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 192, Fat 5.5, SaturatedFat 0.8, Cholesterol 18, Sodium 116.9, Carbohydrate 33.1, Fiber 1.7, Sugar 18.9, Protein 3.7
CHERRY CHOCOLATE CHIP MUFFINS
"I made these yummy muffins for my husband, who considers himself a muffin expert, and he polished off four of them in one sitting," Joanne Minke writes from St. Petersburg, Florida. "It's a good thing the recipe only makes six!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips., Fill paper-lined muffin cups 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 from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 321 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 194mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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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