Chocolate Cherry Nut Muffins Recipes

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
• Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
• In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Steps:

• Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners; lightly coat liners with cooking spray.
• Whisk together baking mix and sugar. In a large bowl, whisk together applesauce, buttermilk, eggs, oil, and vanilla. Fold in dry mixture until just combined, then gently fold in chocolate and cherries.
• Divide batter evenly among cups, filling each to the brim. Bake until a toothpick inserted in center of a muffin comes out clean, 25 to 30 minutes. Let cool in pan 5 minutes, then remove from pan and let cool completely on a wire rack.

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.

Steps:

• Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside., In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries. , Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
• Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
• Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

Steps:

• In a bowl, sift together the flour, sugar, BP and salt.
• Stir in the zest, chips and almonds.
• Combine the mixture well and stir in the chopped cherries.
• In a small bowl, whisk together the milk, oil, butter and egg.
• Add this to the flour mixture.
• Stir until batter is just combined.
• Fill sprayed muffin cups.
• Bake at 400 deg. for 20-25 minutes.
• Makes 15 muffins.

Steps:

• Combine flour, sugar, brown sugar, baking powder, baking soda, salt, cherries, and all but 1/4 cup of the chips.
• Combine milk, oil, and egg.
• Stir into flour mixture.
• Line a 12 cup muffin pan with muffin liners.
• Spoon the batter into cups.
• Sprinkle remaining chips over top.
• Bake for 18-20 minutes and 375 degrees.