Tart Cherry Oatmeal Muffins Recipes

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.

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.

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.

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.

CHERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

VEGAN CHERRY MUFFINS

Steps:

• Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
• Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
• Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
• Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
• Add the cherries and stir them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
• After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
• Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.

BAKED STEEL CUT OATMEAL WITH TART CHERRIES & PEPITAS

Steps:

• Preheat the oven to 375 degrees F. Lightly coat an 8x8 baking pan with cooking spray.
• In a large bowl, stir together the steel cut oats, pepitas, ground flax seed, baking powder, salt, cinnamon, nutmeg and ginger.
• In a medium bowl, whisk together the almond-coconut milk, maple syrup, coconut oil, egg and vanilla extract.
• Stir the almond-coconut milk mixture into the oat mixture. Stir to combine.
• Add the dried tart cherries and stir again.
• Transfer the mixture to the prepared baking pan. Bake until the oatmeal is set and golden brown, 55 to 60 minutes.
• Let the mixture cool for 10 minutes. Cut into 9 squares. Serve with additional almond-coconut milk, if desired.

TART CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
• Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
• Add eggs and vanilla and beat well.
• Whisk together flour, cinnamon, baking soda, and salt. Add to creamed mixture and beat until just combined.
• Stir in oats, cherries, and pecans.
• Drop by rounded tablespoonfuls 2 inches apart on baking sheets.
• Bake for 10 minutes, or until light golden brown on the edges.
• Cool cookies on baking sheet for 1 minute. Carefully transfer cookies to a wire rack and cool completely.

CHERRY BAKED OATMEAL RECIPE

Steps:

• Preheat oven to 375F. Spray a muffin tin with cooking spray or line with silicone muffin liners.
• In a large bowl, whisk together almond milk, applesauce, melted butter, and almond extract.
• Add oats, coconut sugar, baking powder, cinnamon, salt, tart cherries, and almonds. Stir until just combined.
• Spoon mixture into muffin cups, filling to the top. Sprinkle slivered almonds on top of each muffin.
• Bake for 28-30 minutes, or until a fork comes out clean. Store cooled oatmeal cups in an air-tight container in the refrigerator. They freeze well!

CHERRY ALMOND OATMEAL

Steps:

• Stir together oats, almond milk, and salt in a large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. Stir in cherries.
• Spoon into bowls and serve while hot.

CHERRY BAKED OATMEAL

Steps:

• Preheat oven to 375ºF.
• If desired, roughly chop the dried cherries. In a large bowl, mix the cherries, pecans, oats, baking powder, cinnamon, cardamom, and kosher salt.
• Grease an 8- or 9-inch square pan and pour in the oat and cherry mixture.
• In a small bowl, whisk the egg (if using). Mix in the milk, maple syrup, and vanilla. Slowly drizzle the milk mixture over the oats, and mix to combine if necessary.
• Over the top of the oats, drizzle the melted butter or coconut oil. (If desired, add a few more cherries to the top for presentation.)
• Bake 35 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for about 10 minutes.
• To serve, cut into pieces. If desired, top with a drizzle of milk and extra maple syrup. Store leftovers refrigerated.

TART CHERRY PIE BARS WITH OATMEAL CRUMBLE (VEGAN AND GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
• Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda and salt.
• Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
• Next make your cherry pie filling: place a medium pot over medium heat. Add in tart cherries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the cherries just a bit.
• Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it's too drippy stir in 1-2 teaspoons more cornstarch or arrowroot.
• Pour mixture over the crust and use a spoon to evenly spread.
• Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the tart cherry filling. Bake for 30 minutes or until filling is bubbly and topping is golden.
• Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.

A RECIPE FOR CHERRY ALMOND MUFFINS MADE WITH CANNED PIE FILLING ... SORT OF

Steps:

• Preheat oven to 400 degrees. Lightly butter muffin tins or line with muffin liners.
• Cream the butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl and set aside. Add almond extract to the milk. Alternately add flour mixture and milk mixture to butter mixture, mixing to combine {do not over mix!}. Fold in cherries. Fill muffin tins 2/3 full {I always use a 3 tablespoon cookie scoop to make sure I get the exact amount of batter into each cavity}.
• In a small bowl, using your fingers, cut the butter into the other topping ingredients. Pour roughly a tablespoon of the crumb mix loosely over each muffin.
• Bake at 400 degrees for 18 minutes or until a toothpick inserted in the center comes out clean. This recipe makes 16 muffins.

GLUTEN FREE TAHINI CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, stir together oats, flours, baking powder, cinnamon, and sea salt. Then add tart cherries, coconut flakes, and poppy seeds, and stir to lightly coat.
• In a separate bowl, whisk together eggs, oat milk, coconut oil, maple syrup, tahini, and vanilla extract.
• Add wet ingredients to dry ingredients, and stir until no flour streaks remain.
• While oven is preheating, fill muffin cups with batter, 3/4 of the way full. If they are almost full, that's a good thing! The muffins will rise beautifully this way.
• Bake muffins at 375 degrees F for 4 minutes, then turn down heat to 350 degrees F and cook for another 14 minutes, until a toothpick comes out with crumbs.
• Let cool in the pan for 5 minutes, then remove. Best eaten when fully cooled.

TART CHERRY OATMEAL MUFFINS

Steps:

• Grease two muffin tins with cooking oil. Preheat oven to 350 degrees.
• In a large bowl, mix eggs, vanilla, and brown sugar until combined. Stir in cherries and walnuts.
• In another bowl, mix oats, salt, baking powder, flax seed, cinnamon, nutmeg, and fresh ginger.
• Add dry ingredients to wet ingredients and stir to combine. Pour in milk and stir until well mixed.
• Portion about ¼ cup batter into each muffin cup.
• Bake 30-35 minutes, or until center of muffins are set. Remove muffins from oven and allow to rest 5 minutes before removing from tins to cool. These freeze perfectly in freezer bags and make a quick, nutritious, breakfast when reheated in the microwave.
• Serving Suggestion: These muffins are quite versatile. Enjoy cut in half and toasted, or as a steaming hot bowl of oatmeal in seconds! For a delicious bowl of oatmeal, place 2 muffins in a small bowl to heat for 30 seconds in the microwave. Remove muffins from microwave, break apart with a fork, and cover with milk before heating an additional 20 seconds.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture.
• Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.