VERY CHERRY ALMOND MUFFINS
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)
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
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
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
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
As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California
Provided by Taste of Home
Time 50m
Yield 7 muffins.
Number Of Ingredients 20
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 684 calories, Fat 36g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 496mg sodium, Carbohydrate 80g carbohydrate (49g sugars, Fiber 2g fiber), Protein 10g protein.
DRIED TART CHERRY AND ALMOND MUFFINS
Categories Bread Mixer Fruit Breakfast Brunch Bake Back to School Orange Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
- Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.
DRIED CHERRY ALMOND MUFFINS
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
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
DRIED BLUEBERRY MUFFINS (GIFT MIX IN A JAR)
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 20 muffins.
Provided by Mom2Rose
Categories Quick Breads
Time 50m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 10
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 sugar, flour, baking powder, soda, salt and then dried blueberries - 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.
- DRIED BLUEBERRY MUFFINS GIFT TAG:
- Additional ingredients to be added by the recipient: 1 cup buttermilk, 1/2 cup melted butter, 2 eggs and 1 tsp vanilla extract.
- DRIED BLUEBERRY MUFFIN INSTRUCTIONS:
- Preheat oven to 375.
- In a large bowl, combine the buttermilk, butter, eggs and vanilla.
- 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 15-18 minutes, 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.
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CHERRY-ALMOND MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (81)Calories 290 per servingTotal Time 55 mins
- Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan., Cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time. Add the almond extract., Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk.
- Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done., Store at room temperature for 3 days, or freeze for up to a month.
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From prettysimplesweet.com
4.8/5 (6)Estimated Reading Time 4 mins
- 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.
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