Cherry Muffins Recipes

CHERRY MUFFINS

Steps:

• Preheat the oven to 200°C/180°C fan/390°F/gas 6.
• Line a muffin tray with paper muffin cases. Alternatively, grease the muffins tin.
• Mix the flour, baking powder and salt in a bowl and set aside.
• With the help of a mixer, cream the butter and sugar together until fluffy.
• Add the vanilla and egg until well incorporated with the butter mixture.
• Add the flour mixture slowly to the wet ingredients, alternating with splashes of milk, until everything is incorporated and smooth.
• Fold in the cherries.
• Divide the batter evenly between the muffin tin holes and sprinkle almonds on top of each one.
• Bake for 20 mins or until golden brown and cooked through.
• Wait for them to cool down a little and enjoy with lashes of butter!

CHERRY MUFFINS

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.

MINI CHERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries., Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHERRY MUFFIN

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.

FRESH CHERRY MUFFINS

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.

CHERRY MUFFINS

Steps:

• Prepare pans.
• Stir together dry ingredients& add the cherries.
• Mix eggs, cherry liquid& melted butter.
• Add the dry mix to the wet mix until just combined.
• Bake for 15 to 20 minutes at 375 degrees.

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.

CHEERY CHERRY MUFFINS

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.