Cherry Chip Muffins Recipes

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.

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.

Steps:

• In a small bowl, combine the flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg, milk, oil, and extract together.
• Stir into dry ingredients just until moistened.
• Fold in cherries and chocolate chips.
• Fill paper-lined muffin cups 3/4 full.
• Bake in a preheated 350° oven for 20-25 minutes or until a pick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

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.

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.

Steps:

• preheat the oven to 175c/300/f gas 4
• place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
• add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
• place mix in cupcake cases and place whole cherries on top of the mixture
• bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing

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.

Steps:

• Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
• Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
• In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
• In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
• Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
• Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
• To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.

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.