Washington House Inn Cherry Muffins Recipes

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.

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.

MINI CHERRY MUFFINS

Steps:

• In a small mixing 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.

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.

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.

MINI MARASCHINO CHERRY MUFFINS

Steps:

• Heat oven to 400°F
• Grease bottoms only of 24 miniature (1 3/4x1-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).
• Bake 10 to 15 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.

DARK CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat oven to gas mark 4/350F/180°C.
• Prepare muffin tin with paper liners or brush cups with butter.
• Put cherries in a small dish and cover with boiling water. Leave to rehydrate for 5-10 minutes. Discard water and transfer cherries to kitchen paper where they can drain of any excess moisture. (If your cherries are particularly plump then you can skip this step as it shouldn't be necessary).
• In a small microwavable bowl, on low/medium heat setting, melt chopped chocolate and butter in microwave stirring at 30 second intervals until smooth and combined. Set aside to cool slightly.
• Chop cherries into pieces and set aside.
• In a small dish combine 2 tablespoons of brown sugar and cinnamon, set aside. (This is to sprinkle on the muffins before they go in the oven).
• Into a large mixing bowl, sift flour, baking powder and salt, whisk to combine. Mix in the 1/2 cup sugar, make a well in the center and set aside.
• In a small bowl (or measuring jug) whisk together lightly beaten egg, buttermilk, sour cream, vanilla and almond extracts. Now gradually add this to the cooled chocolate and butter mixing well until smooth and even in colour.
• Now pour this into the flour/sugar and mix using a folding action until all traces of flour have disappeared and is smooth and even in colour. Finally fold in cherries. (This is a rich and sticky batter so don't be alarmed!).
• Spoon into muffin tins, sprinkle with sugar/cinnamon and bake on the middle shelf of oven for 20-22 minutes.
• NB: I use a Chicago Metallic muffin pan which appears to allow for larger muffins. If your pan is similarly sized then this recipe will make 5 generous sized muffins with good crowns.(23-25 mins cooking time).

DRIED CHERRY MUFFINS

Steps:

• Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.
• Preheat the oven to 350 degrees.
• Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• In a measuring cup, combine the egg substitute, applesauce and almond extract.
• Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.
• Then add the egg-substitute mixture.
• Mix until thoroughly blended, but do not overmix.
• Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip.
• Transfer to a wire rack to cool.

OATMEAL BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
• Preheat oven to 400 degrees.
• Spray muffin tins with nonstick cooking spray.
• Combine melted, cooled butter and eggs. Add to oat mixture.
• Sift flour,baking powder,salt,and baking soda.
• Add dry ingredients to oat/egg mixture.
• Stir to combine.
• Stir in butterscotch chips.
• Pour batter into prepared pans.
• Bake for 15-20 minutes or until tops spring back when touched.
• Remove from pan and cool a bit before serving.
• NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!