Best 6 Cherry Almond Muffins Recipes

CHERRY ALMOND MUFFINS

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.

DRIED TART CHERRY AND ALMOND MUFFINS

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.

CHERRY ALMOND MUFFINS OR COFFEE CAKE

Steps:

• In a 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).
• Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
• In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
• Fill greased jumbo muffin cups half full with batter.
• Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
• Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.

CHERRY ALMOND MUFFINS (GIFT MIX IN A JAR)

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

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

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!