Very Cherry Almond Muffins Food

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VERY CHERRY ALMOND MUFFINS



Very Cherry Almond Muffins image

Provided by Sandra Lee

Categories     dessert

Time 32m

Yield 18 muffins

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1/4 cup butter, cut into small pieces
1/4 cup slivered almonds
1 box vanilla cake mix
3 eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves

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.

CHERRY ALMOND MUFFINS (GIFT MIX IN A JAR)



Cherry Almond Muffins (Gift Mix in a Jar) image

Gift jar directions at bottom of the recipe - add onto a recipe card and attach to the gift! Or skip the gift making and indulge yourself with this treat!! NOTE: This recipe is to be prepared one QUART size wide mouth canning jar and will yield 12 muffins.

Provided by Mom2Rose

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup instant oats
1/2 cup brown sugar, packed
1/2 cup dried cherries, chopped
1/2 cup almonds, chopped
1 cup vanilla yogurt
1/4 cup vegetable oil
1 egg

Steps:

  • Creating the Gift in a Jar:
  • Wash and thoroughly dry a 1-quart wide-mouth canning jar.
  • Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, oatmeal, brown sugar, cherries and then almonds - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
  • Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
  • CHERRY ALMOND MUFFINS GIFT TAG:
  • Additional ingredients to be added by the recipient: 1 cup vanilla flavored yogurt, 1/4 cup vegetable oil and 1 egg.
  • CHERRY ALMOND MUFFIN INSTRUCTIONS:
  • Preheat oven to 375.
  • In a large bowl, combine the yogurt, oil and egg.
  • Add the contents of the jar, and stir until just mixed; do not overstir.
  • Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
  • Bake for 20-25minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
  • Serve immediately or store in an airtight container for up to 1 week.

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

Make and share this Cherry Almond Muffins recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
1 cup sour cream
1/2 cup oil
1 teaspoon almond extract
1 cup canned cherry pie filling
1/2 cup chopped almonds

Steps:

  • Place dry ingredients into a bowl and mix together.
  • In another bowl, mix the wet ingredients together and stir into the flour mixture.
  • Mix just until all dry ingredients are incorporated.
  • Fold in the cherry filling and almonds.
  • Spoon into 12 greased muffin cups.
  • Bake at 350° for 20 minutes until golden brown.
  • Note: I would imagine that any fruit pie filling would work very well with this recipe.

Nutrition Facts : Calories 327.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 43.7, Sodium 261.6, Carbohydrate 39.2, Fiber 1.3, Sugar 17.1, Protein 5.1

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

Alon's Bakery in Atlanta has the most delicious cherry muffins with slivered almonds on top, and this is the closest recipe I've found to make at home. This comes from the BBC's Good Food website, but I adapted it to be lighter. You can also use frozen sweet cherries in place of fresh, which are usually pitted.

Provided by Cook-a-holic

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1/2 cup sugar
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla
1 egg
1/2 cup margarine
6 ounces fat free Greek yogurt
1 1/2 cups flour
1 1/2 teaspoons baking powder
2/3 cup slivered almonds, divided
2 cups sweet cherries, pitted

Steps:

  • Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
  • Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
  • Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
  • Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.

Provided by justcallmetoni

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups whole wheat flour
1/4 cup Splenda sugar substitute or 1/4 cup sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
3 large egg whites
1 cup plain nonfat yogurt
2 1/2 teaspoons almond extract
1 cup maraschino cherry, drained and halved
1/3 cup sliced almonds (unblanched or blanched)
cooking spray

Steps:

  • Preheat oven to 350°F
  • Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
  • In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
  • In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
  • Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
  • Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
  • Serve warm. I like mine with Brummel and Brown spread.
  • Enjoy!

DRIED CHERRY ALMOND MUFFINS



Dried Cherry Almond Muffins image

My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.

Provided by evelynathens

Categories     Quick Breads

Time 45m

Yield 16-18 muffins

Number Of Ingredients 12

8 ounces dried cherries, cut into pieces roughly size of raisins
8 ounces almond paste, crumbled (actually, I used a roll of almond paste that was 200 gr)
2 tablespoons all-purpose flour
1 1/2 cups buttermilk
8 ounces butter, melted and cooled
3 extra-large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 cup yellow cornmeal (or polenta)
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
  • Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
  • Combine all the wet ingredients in a bowl and whisk to blend.
  • Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
  • Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
  • Fill muffin tins to just above top of liner (easy to do as batter is so thick).
  • Bake for 25-30 minutes, or until golden and test done with a toothpick.

Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4

CHEERY CHERRY MUFFINS



Cheery Cherry Muffins image

We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.

Provided by HeatherFeather

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups frozen unsweetened tart red cherries, pitted,divided
1/2 cup sweet unsalted butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half cream, whole milk or 1/2 cup light cream

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.

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