Cherry Yogurt Muffins Food

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.

BLACK CHERRY YOGURT MUFFINS

Steps:

• Preheat oven to 375 and coat a muffin pan with cooking spray.
• Combine flour, baking powder, and salt in a small bowl.
• In a large bowl beat together egg whites, yogurt, brown sugar, canola oil, cherries, lemon zest, vanilla extract, and spices.
• Fold dry ingredients into wet until just combined.
• Spoon batter evenly across 12 muffins and top each with cereal.
• Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Serving size: 1 muffin

CHERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
• First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
• Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
• In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
• Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
• Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
• Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
• Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.

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.

CHOCOLATE CHERRY GREEK YOGURT MUFINS

Steps:

• Preheat oven to 350F and spray a regular sized muffin pan with non stick spray.
• In a bowl, using an electric mixer beat together your egg, egg whites and brown sugar, stir in your yogurt, apple sauce and vanilla.
• Mix in flour, baking powder, baking soda and cocoa powder.
• Fold in your cut cherries.
• Fill 10 muffin cups with batter and bake in oven for approx 25 minutes.
• Let cool 5 minutes.. Makes 10 muffins at 2 smart points each (2PP) Best stored in sealed container, after 1 day store in fridge.
• Nutritional info per muffin (not incl cherries) Calories 80...Fat 0.7g..Sat fat 0.2g...Carbs 14.5g...Fiber 0.7g..Sugars 3.4g..Protein 4.2g

HOME-MADE CHERRY VANILLA YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line your muffin pan with liners or spray with baking spray. I used silicone muffin pans and sprayed it with olive oil spray. Set aside.
• In one bowl, add flour, salt, baking powder together and mix with a whisk.
• In another bowl, lightly beat egg and add in yogurt, sugar, oil or applesauce, vanilla and milk and mix until well blended.
• Add dry mixture to wet mixture until just blended. (Don't over mix - you will get tough muffins!)
• Toss fresh or frozen cherries with 1 tablespoon flour & 1 tablespoon sugar before adding to muffin mixture and fold about 3-4 times and then scoop muffin mixture into prepared muffin cups. Will rise 1/2 inch or more.
• Bake for 20 to 25 minutes or until tops become golden brown.
• Recipe makes 12-14 regular muffins.

CHOC-CHERRY MUFFINS

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.

BLUEBERRY CHERRY MUFFINS MADE WITH GREEK YOGURT

Steps:

• Preheat oven to 350 and line a muffin tin with 12 muffin liners and set aside.
• In a bowl (I didn't even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking.
• Next add the egg and stir until it is incorporated, then add the Greek yogurt followed by the lemon zest. Stir it a few times so that everything is mixed together.
• Now add the flour, baking soda and pinch of salt and mix, but don't over mix (as soon as it looks combined stop stirring).
• Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill 3/4 way up).
• For the streusel topping: In a small bowl add 1 of butter and melt it in the microwave, then add the flour and sugar. Evenly distribute a pinch of the topping onto all of the muffins, then sprinkle a pinch of sanding sugar (if using) over the top of each muffin.
• Bake muffins for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!

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!

ALMOND CHERRY MUFFINS

Steps:

• Preheat oven to 425F/220C. Grease 12 muffin cups or line with muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
• In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
• Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.

CHERRY VANILLA MUFFINS

Steps:

• Mix all your dry ingredients together in one bowl (including Vanilla Powder)
• Lightly beat the eggs and add in the Greek Yogurt, oil, lemon zest, and juice from the lemon. Mix all these ingredients until well blended.
• Add wet mixture to dry mixture and mix just enough to blend.
• Fold in the Cherries into the muffin mix. (donot over mix; it will make the muffins tough)
• Sprinkle the tops with granola.
• Bake for 25-30minutes at 350 degrees until the tops are golden brown.
• This will yield 6 large muffins or 12 small muffins

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.

BEST BERRY YOGURT MUFFINS: MIXED BERRY YOGURT MUFFINS

Steps:

• Preheat the oven to 350ºF and line a standard muffin tin with paper or coat with cooking spray.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, cooking oil, and yogurt until smooth. Fold the yogurt mixture into the dry ingredients just until combined. Be careful not to overmix as it will result in dense muffins. You want light and fluffy muffins in this recipe.
• Toss the berries in about 1 teaspoon of flour and very gently stir into the muffin batter. Refrain from too many stirs as it will colorize the batter. Portion the batter evenly into the prepared muffin cups.
• Bake for 15 to 19 minutes, or until golden and a tester comes out mostly clean. Let cool before serving with honey butter. And maybe coffee too!

SOUR CHERRY CRUMBLE MUFFINS

Steps:

• Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)

BLUEBERRY CHERRY MUFFINS MADE WITH GREEK YOGURT

Steps:

• Preheat oven to 350 and line a muffin tin with 12 muffin liners. In a bowl (I didn't even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking. Add the egg and stir until it is incorporated. Next add the lemon zest and stir. Next add all the dry ingredients and mix, but don't over mix (as soon as it looks combined stop stirring). Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill to the top all the muffin cups (they don't rise too much so it is ok). In a small bowl add 1 Tbs of butter for the topping and melt it in the microwave, then add the sugar and flour and lastly the sanding sugar. Evenly distribute a pinch of the topping onto all of the muffins, and then bake for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!
• http://www.sweetphi.com/best-muffins-ever-blueberry-cherry-muffins-made-with-greek-yogurt/

CHOCOLATE CHERRY GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
• In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, lightly beat the eggs with a fork until the yolks break. Whisk in the yogurt, honey, sugar, applesauce, and vanilla, mixing until well combined before folding in the chopped cherries.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
• Divide the batter evenly among the 12 muffin cups, filling until they're about 3/4 of the way full. Sprinkle the tops with dark chocolate chunks/shreds, if desired.
• Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

CHERRY MUFFINS

Steps:

• Preheat oven to 400°F
• Combine flour, sugar, baking powder and salt into a bowl.
• In a separate bowl, combine egg, yogurt, oil, milk and almond extract
• Add flour mixture to liquid mixture. Mix to combine.
• Fold in cherries.
• Scoop batter into greased muffin tins.
• Bake in a preheated 400° oven for 15-18 minutes.
• Cool in pan for 5 minutes and then remove from pan and continue cooling on a baking rack.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• 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 to 20 minutes.