Fresh Cherry Pecan Muffins Food

PECAN CHERRY BREAD

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. , Pour into a greased and floured 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.
• In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.
• Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BETTER-THAN-BASIC MUFFINS

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

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.

SWEET CHERRY MUFFINS WITH PECAN STREUSEL TOPPING

Steps:

• Preheat oven to 375 degrees.
• To make the streusel, combine the sugar, pecans, flour, and butter in a medium-sized bowl. Using a pastry blender or fork, mash together the ingredients until streusel resembles the texture of wet sand. Save in refrigerator until ready to use.
• In a large bowl, combine the flour, sugar, baking powder, cinnamon, cardamom, nutmeg and salt, whisking to combine. In a separate bowl, combine the melted and cooled butter, milk, oil, eggs, and vanilla extract, whisking to combine. Add the wet ingredients to dry ingredients and gently stir with a wooden spoon or rubber spatula. When there are still a few streaks of flour in the batter, add the fresh cherries (that you have prepared beforehand by pitting them, slicing them into quarters and placing them in a mesh strainer to rinse and drain) and fold them into the batter until just combined.
• Line muffin pans with 18 paper or foil muffin cups. Fill each 3/4 full with batter. Remove streusel from refrigerator, and top each muffin with a generous tablespoon of streusel topping. Bake muffins for 20-22 minutes, or until muffins spring back when gently pressed with finger.
• Cool in pans for about 10 minutes, then remove from pans and allow to finish cooling on racks on the counter for about another 30 minutes.

CRANBERRY PECAN MUFFINS

Steps:

• Place an oven on the center shelf and preheat oven to 375 degrees F; lightly grease a 12-cup standard muffin tin (I used baking spray with flour).
• Prepare the streusel: in a small bowl, stir together the flour, sugars, salt, and pecans until evenly combined. Use a fork to press in the butter until the mixture is crumbly without any flour patches.
• Place the cranberries and 2 tablespoons of sugar in a food processor. Pulse a few until very coarsely chopped; think mostly halves or quarters. Some large, barely chopped cranberries are good because they'll add a nice texture and tartness. If you prefer a more subtle flavor, it won't hurt the muffins if you chop them more finely. However, you won't be able to taste as much cranberry flavor.
• Place the flour and orange zest in a large bowl, pressing the zest into the flour to break up any clumps. Add the remaining sugar, baking powder and salt, whisking to combine. In a separate, medium-sized bowl, whisk together the egg, half-and-half, and orange juice. Stir the wet ingredients into the dry, followed by the melted butter, cranberries and pecans.
• Divide the batter evenly into the prepared muffin pan, then top evenly with streusel. Bake for 16-20 minutes, until the tops are golden and a toothpick comes out clean from the center. Cool for 5 minutes, then transfer to a cooling rack.
• Muffins will keep in an airtight container or resealable plastic bag at room temperature for up to 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months (wrap individually before freezing so they don't stick together).

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)

CHERRY AND COCONUT MUFFINS

Steps:

• preheat the oven to 175c/300/f gas 4
• place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
• add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
• place mix in cupcake cases and place whole cherries on top of the mixture
• bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing

CHERRY COBBLER MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin pan with parchment paper muffin liners or spray with non-stick cooking spray.
• Sift together flour, salt, and baking powder in a small bowl and set aside.
• In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, and milk.
• Dump the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
• Transfer ½ (about 1 cup) of the canned cherry pie filling to a strainer and rinse the pie filling from the cherries. Allow to drain completely.
• Toss the rinsed cherries in the remaining tablespoon of flour. Then fold into muffin batter, stirring just until cherries are distributed.
• Divide the batter evenly between 12 muffin cups.
• From the remainder of the cherry pie filling can, drop 2 to 3 cherries over the top of the muffins along with a small amount of pie filling.
• In a small bowl use your fingers or a fork to mix butter, flour, baking powder, sugar, and cinnamon until crumbles form.
• Mix heavy cream into the butter/flour mixture. Sprinkle streusel over the top of the cherries and muffin batter.
• Bake approximately 22 to 25 minutes or until a toothpick inserted in the center of muffins comes out with only a few crumbles.
• Cool for 10 minutes and then remove muffins from the pan onto a cooling rack.
• Serve warm.

SINGLE-SERVE FRESH CHERRY CRUMBLES

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Lightly spray 4 (7- to 8-ounce) ramekins or 5 to 6 (5- or 6-ounce) ramekins or custard cups with cooking spray. Alternatively, lightly butter bottoms and sides.
• Combine cherries, water, sugar, and cornstarch in a medium saucepan and stir to blend. Place pan over medium heat and bring to a simmer.
• Reduce heat and continue simmering, uncovered, for 10 minutes, stirring frequently.
• Divide cherry mixture among ramekins.
• Combine topping ingredients in a medium bowl.
• Sprinkle topping evenly over each filled ramekin.
• Put ramekins in oven with a baking sheet on rack below to catch drips. Bake for 25 to 30 minutes, or until topping is browned and filling is bubbly.