CHERRY MUFFIN
A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.
Provided by Slight Edge Chef
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
- 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
- 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
- 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
- 5. Let cool for 10 minutes before removing from pan.
CHEERY CHERRY MUFFINS
We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.
Provided by HeatherFeather
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
- Cream butter and sugar using an electric mixer.
- Add eggs, almond extract, and vanilla and beat well.
- Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
- Mix flour, baking powder, and salt in a separate bowl.
- Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
- Add half of the cream or milk, mixing just enough to combine.
- Add remaining flour, then remaining milk; again avoid overmixing.
- Fold in the remaining cherry halves.
- Fill 12 paper-lined muffin tins with batter.
- If desired, you may sprinkle the muffins with some extra sugar.
- Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
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
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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