Cherry Oat Muffins Recipes

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.

CHERRY OAT MUFFINS

Steps:

• Preheat oven to 375°F
• Line muffin tins with paper liners.
• In large bowl, combine oats, oat bran, brown sugar, flour, baking powder and baking soda and mix well.
• In another bowl, combine oil, buttermilk, and eggs and mix with fork until blended.
• Add wet ingredients to dry ingredients and mix 20-30 strokes just until dry ingredients disappear.
• Gently stir in cherries.
• Batter should be lumpy.
• Fill prepared muffin tins 2/3 full with batter.
• Bake for 17-20 minutes until light golden brown.
• Remove from pan and cool on a wire rack.

CHERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

BROWN SUGAR-OAT CHERRY MUFFINS

Steps:

• 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
• 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
• 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
• 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
• 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.

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.