White Chocolate Chip Cherry Muffins Recipes

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.

CHERRY CHOCOLATE CHIP MUFFINS

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.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

CHOCOLATE CHIP CHERRY MUFFINS

Steps:

• Preheat oven to 400.
• Grease a 12-cup muffin pan.
• Mix whole wheat pastry flour, baking powder, and salt in a large bowl.
• In a slightly smaller bowl mix milk, vanilla yogurt, egg whites, brown sugar, and almond extract.
• Pour wet ingredients on top of dry ingredients. Mix until dry ingredients are just barely moistened.
• Gently fold in chocolate chips and dried cherries.
• Spoon into muffin cups, about 2/3 full.
• Bake for 18 to 20 minutes, until toothpick comes out clean.
• Let rest in muffin pan for 5 minutes, then remove the muffins and place them on a cooling rack.

CHERRY CHIP MUFFINS

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.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in vanilla chips.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

DOUBLE CHOCOLATE CHERRY MUFFINS

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.