Cheery Cherry Muffins
photo by HeatherFeather
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 591.47 ml frozen unsweetened tart red cherries, pitted,divided
- 118.29 ml sweet unsalted butter
- 236.59 ml sugar
- 2 eggs
- 4.92 ml almond extract
- 2.46 ml vanilla extract
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 118.29 ml half-and-half cream, whole milk or 118.29 ml light cream
directions
- 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.
Reviews
-
So, I needed to clean out some space in my freezer and thought I'd find a use for some of the cherries I'd frozen last summer, and came upon this recipe.<br/><br/>Delicious! I subbed some lemon extract for the almond and it gave the muffins this awesome lemon undertone that worked beautifully with the cherries. Cut the sugar back to about 2/3 cup. I chopped almost all of my cherries - left only about half a cup halved - because I made minis and I wasn't sure how well the larger pieces would do. 1.5 cups chopped to 0.5 cup halved worked well for two pans of mini muffins! Remember if you do minis to shorten your baking time - 12 to 15 minutes worked best for me.
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Tweaks
-
So, I needed to clean out some space in my freezer and thought I'd find a use for some of the cherries I'd frozen last summer, and came upon this recipe.<br/><br/>Delicious! I subbed some lemon extract for the almond and it gave the muffins this awesome lemon undertone that worked beautifully with the cherries. Cut the sugar back to about 2/3 cup. I chopped almost all of my cherries - left only about half a cup halved - because I made minis and I wasn't sure how well the larger pieces would do. 1.5 cups chopped to 0.5 cup halved worked well for two pans of mini muffins! Remember if you do minis to shorten your baking time - 12 to 15 minutes worked best for me.