CHERRY MUFFIN
A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.
Provided by Slight Edge Chef
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
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
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
CHERRY CHOCOLATE CHIP MUFFINS
"I made these yummy muffins for my husband, who considers himself a muffin expert, and he polished off four of them in one sitting," Joanne Minke writes from St. Petersburg, Florida. "It's a good thing the recipe only makes six!"
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cherries and chocolate chips., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 321 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 194mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
I just love the tang of sour cherries in bakery! They come available in jars or cans and are packed in water. They are often labeled "pie cherries" but do not substitute cherry pie filling. This recipe is from Williams-Sonoma.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter. Drain the sour cherries and dry them on paper towels.
- Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl. Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.
- Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.
- In still another bowl, whisk together the melted butter, eggs and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.
- Spoon the batter into each muffin cup, filling 1/3 full. Drop in a few cherries and add batter just to cover and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.
- Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature.
Nutrition Facts : Calories 283.8, Fat 12.5, SaturatedFat 7.8, Cholesterol 63, Sodium 254.6, Carbohydrate 39.4, Fiber 1.2, Sugar 18.9, Protein 4.6
COCONUT CHERRY MUFFINS
This is one of those no effort required recipes. If you're partial to coconut and short on time these quick and tasty muffins give satisfying rewards. Sophisticated tastes however, look the other way!
Provided by Fili Eve
Categories Quick Breads
Time 45m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 190C/375F/gas 5.
- Sift into a large bowl flour, baking powder, salt and caster sugar finally adding coconut.
- Cut cherries into pieces.
- In separate bowl whisk egg, milk, vanilla extract and oil until smooth.
- Make a well in centre of dry ingredients and add egg mixture, stir until just combined.
- Add cherries being careful not to overwork the batter.
- Spoon into greased or paper lined muffin cups 3/4 full.
- Topping. Mix remaining sugar and coconut, sprinkle evenly on top of muffins.
- Bake at 375 (Gas 5) for 20-25 minutes.
Nutrition Facts : Calories 279.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 20.5, Sodium 318.8, Carbohydrate 38.6, Fiber 0.9, Sugar 21.2, Protein 3.6
SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE
Mmmm! Absolutely delicious! The tart of the cherries is balanced by the sweetness of the almond crumble, creating the perfect blend or sweet and sour. I substituted yogurt for the sour cream and it turned out perfectly.
Provided by MissyMuffin
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 280.1, Fat 12.2, SaturatedFat 4, Cholesterol 43.6, Sodium 155.2, Carbohydrate 39.8, Fiber 1.3, Sugar 25.2, Protein 4.1
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
Make and share this Sour Cherry Muffins With Coconut Streusel recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
- Streusel--stir together the brown sugar and flour in a small bowl.
- Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
- Stir in the coconut; set aside.
- To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and half-and-half.
- Make a well in the center of the dry ingredients and add the egg mixture.
- Beat until thick and creamy.
- The batter will be slightly lumpy; do not over mix.
- Spoon the batter into each muffin cup, filling it one-third full.
- Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
- Spoon on more batter until the cups are filled level with the rims.
- Sprinkle each with 1 heaping tablespoon of coconut streusel.
- Bake until golden, dry, and springy to the touch, 20-25 minutes.
- Transfer the pan to a wire rack and let cool for 5 minutes.
- Unmold the muffins; serve warm or at room temperature.
Nutrition Facts : Calories 283.7, Fat 12.4, SaturatedFat 7.8, Cholesterol 58.8, Sodium 254.1, Carbohydrate 39.4, Fiber 1.2, Sugar 18.9, Protein 4.7
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