Cherries and Cream Muffins

"Bake these muffins and make mouths water."
 
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Ready In:
45mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Fantastic muffins! I made them with fresh cherries instead of frozen, and they turned out wonderfully. I also subbed 1/4 cup vanilla falvoured coffee creamer + 1/4 cup skim milk for the light cream. The recipe yielded 12 large muffins for me - I probably could have squeezed 18 smaller muffins out of the recipe if I wanted to, but I like the larger version. Thanks for the great idea!!!
     
  2. I made this recipe for friends at work. Several asked for the recipe! The muffins are moist and the cherry/almond combination is great! I couldn't find frozen cherries so I used canned. I'm sure the frozen would be a little firmer in the finished product.
     
  3. These are awesome! The batter was thicker than I thought it would be but they came out perfectly.
     
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Tweaks

  1. Fantastic muffins! I made them with fresh cherries instead of frozen, and they turned out wonderfully. I also subbed 1/4 cup vanilla falvoured coffee creamer + 1/4 cup skim milk for the light cream. The recipe yielded 12 large muffins for me - I probably could have squeezed 18 smaller muffins out of the recipe if I wanted to, but I like the larger version. Thanks for the great idea!!!
     

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