Cherry Cream Muffins Recipes

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.

Steps:

• Cut cherries in halves while frozen.
• Set aside to thaw and drain.
• In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add eggs, almond extract and vanilla, beating well.
• Crush 1/2 cup cherries with a fork; add to batter.
• Combine flour, baking powder and salt.
• Fold in half the flour with a spatula, then half the cream.
• Add remaining flour and cream.
• Fold in remaining cherry halves.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).
• Sprinkle with sugar.
• Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown.

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.

Steps:

• Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
• To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
• To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
• In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
• Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
• With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.

Steps:

• 1. Preheat oven to 375 degrees. Grease 12 muffin cups or use paper liners to prepare pan. In a large bowl beat butter and sugar until light and fluffy. Add eggs and flavorings. Mix well. Add half of the well drained cherries and set this mixture aside.
• 2. Stir together flour, baking powder, and salt. Add half of flour mixture to butter mixture and fold in with a spatula. Next add half of milk. Blend in. Then add remaining flour mixture, just blend a bit, and add remaining milk. Fold in remaining cherries.
• 3. Fill muffin cups 2/3 full. Sprinkle with sugar, using a generous amount on each muffin. Bake for 20-30 minutes or until golden brown.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.