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
CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
CHOCOLATE-CHIP MUFFINS
These low-fat muffins are fun-the tops look just like chocolate-chip cookies! The combination of reduced-fat sour cream and applesauce makes for a tender crumb and allowed us to use less oil.
Provided by Food Network Kitchen
Time 1h12m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
- Whisk the flour, baking powder and salt in a medium bowl.
- Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
- Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 280 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 5 grams, Sugar 23 grams
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
KIRSCHSTREUSEL (GERMAN CHERRY STREUSEL TART)
Tart cherries and a streusel topping in a yeast-based shell. Adapted from Culinaria Germany, with the addition of a powdered sugar glaze for drizzling. Cook time includes rising time for the dough. Untried by me, posted for ZWT.
Provided by Muffin Goddess
Categories Tarts
Time 1h30m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
- YEAST SHELL:.
- Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
- Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
- Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
- Place risen dough onto a lightly floured surface and knead it again.
- Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
- FILLING:.
- Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
- Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
- GLAZE:.
- In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.
CHOCOLATE CHERRY MUFFINS
Chocolate and cherries swirl together in this rich muffin recipe.
Categories Bread Chocolate Breakfast Brunch Dessert Bake Quick & Easy Cherry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 12 muffins
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
- Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
- Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.
CHOCOLATE CHERRY STREUSEL MUFFIN TOPS
A favorite combo of flavors, these muffins resemble crumb cakes when made with streusel. The topping makes alot so you can use more for later or cut the topping in half. Update: I have made a few changes to make this even better!(Thanks Realtor!)
Provided by Sharon123
Categories Dessert
Time 30m
Yield 6-8 muffins, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- For the batter:.
- In a medium bowl, whisk together the flour, sugar, cherries, chips (if using), cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
- Add eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
- For the topping:.
- In a medium bowl, whisk together all of the dry ingredients and the extract. Using a fork or your fingers, cut in the butter to form crumbs.
- Top the entire surface of each muffin with a generous amount of crumbs.
- Bake the muffin tops for 16-23 minutes, until a cake tester inserted in the center of one comes out clean.
- Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
- Dust with additional glazing or confectioners' sugar if desired. Enjoy!
Nutrition Facts : Calories 507.6, Fat 27.6, SaturatedFat 13.5, Cholesterol 112.9, Sodium 373.1, Carbohydrate 59.3, Fiber 3.4, Sugar 27.3, Protein 9.2
DOUBLE-CHERRY STREUSEL BARS
Categories Berry Dessert Bake Christmas Cherry Coconut Almond Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 16
Steps:
- For filling:
- Combine dried cherries, tart cherry preserves, and kirsch in processor; blend to chunky puree. (Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.)
- For dough and streusel:
- Preheat oven to 375°F. Line 13x9x2-inch metal baking pan with heavy-duty foil, leaving overhang. Spray foil with nonstick spray. Combine flour, sugar, cinnamon, and salt in processor; blend 5 seconds. Add butter, vanilla extract, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel. Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball.
- Press dough over bottom of prepared baking pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
- Add sweetened coconut flakes and sliced almonds to reserved 1 cup dough. Mix dough with fork, breaking streusel topping into small clumps.
- Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil overhang as aid, lift cookie from pan. Peel off foil and discard. Cut cookie lengthwise into thirds, then cut crosswise into eighths, forming total of 24 bars. (Bars can be made 2 days ahead. Store bars in airtight container and refrigerate.)
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