Cherry Muffin Recipe With Almond Streusel Food

CHERRY ALMOND MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHERRY MUFFIN RECIPE WITH ALMOND STREUSEL

Steps:

• Preheat oven to 400°F. Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
• In a small bowl, combine all the ingredients for the streusel except the melted butter. Pour in the butter and mix with a fork until you have coarse crumbs. Set aside.
• In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
• Combine milk, eggs, sugars, vanilla and butter in separate bowl and whisk to incorporate.
• Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
• Add cherries by folding in with a spatula, making sure to scrape the bottom of the bowl. Again, do not overmix. This will make your muffins tough.
• Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
• Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs on it.
• Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
• Once muffins have cooled completely, combine powdered sugar and milk or half & half in a small bowl and drizzle over the tops.

VERY CHERRY ALMOND MUFFINS

Steps:

• In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
• In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
• Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 12 cup muffin pan.
• Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
• Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
• Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
• Divide batter equally among prepared muffin cups. Sprinkle with topping.
• Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

CHERRY-STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• Chop cherries; set aside. In large bowl, mix 1 1/3 cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved 1/4 cup cherry juice, almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.
• Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired.

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.