CHERRY MUFFINS
Homemade Cherry Muffins with almond extract are packed with fresh cherry flavor, with a moist and chewy texture.
Provided by Diana
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Get your oven ready to bake by preheating it to 390°F/200°C.
- In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don't get any pockets of baking powder in your finished muffins.
- In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
- Add Dry Ingredients to Wet Ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, I did that on purpose because we don't want the cherries falling to the bottom of the muffins.
- Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
- Bake for 20 minutes or until done.
- Allow the muffins to cool on a wire rack completely before eating or serving.
Nutrition Facts : Calories 241 kcal, Carbohydrate 35 g, Protein 4 g, Fat 10 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 21 mg, Sodium 159 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
CHOC-CHERRY MUFFINS
If you've got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
Provided by Jenny White
Categories Brunch, Snack, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.73 milligram of sodium
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