Best Cherry Almond Muffins Recipes

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DRIED TART CHERRY AND ALMOND MUFFINS



Dried Tart Cherry and Almond Muffins image

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

6 tablespoons orange juice
3/4 cup dried tart cherries (about 4 ounces)
1 cup plus 2 tablespoons all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce package almond paste, crumbled
6 tablespoons (3/4 stick) unsalted butter, melted, hot
3 large eggs
1 1/2 teaspoons grated orange peel

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



Cherry Almond Muffins image

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

1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/3 cup chopped sliced almonds

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.

CHERRY ALMOND MUFFINS OR COFFEE CAKE



Cherry Almond Muffins or Coffee Cake image

I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h

Yield 7 jumbo muffins or 14 regular

Number Of Ingredients 19

1 3/4 cups all-purpose flour
1/2 cup sugar, plus
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold
1 egg
3/4 cup sour cream
1 teaspoon almond extract
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, cold
1/3 cup almonds, sliced, chopped
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed

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.

SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE



Sour Cherry Muffins With Almond Crumble image

Mmmm! Absolutely delicious! The tart of the cherries is balanced by the sweetness of the almond crumble, creating the perfect blend or sweet and sour. I substituted yogurt for the sour cream and it turned out perfectly.

Provided by MissyMuffin

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1/3 cup light brown sugar, packed
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 1/3 cups canned tart cherries, drained

Steps:

  • Preheat oven to 375 degrees F.
  • Grease a 12 cup muffin pan.
  • Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
  • Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
  • Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
  • Divide batter equally among prepared muffin cups. Sprinkle with topping.
  • Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Nutrition Facts : Calories 280.1, Fat 12.2, SaturatedFat 4, Cholesterol 43.6, Sodium 155.2, Carbohydrate 39.8, Fiber 1.3, Sugar 25.2, Protein 4.1

DRIED CHERRY ALMOND MUFFINS



Dried Cherry Almond Muffins image

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

8 ounces dried cherries, cut into pieces roughly size of raisins
8 ounces almond paste, crumbled (actually, I used a roll of almond paste that was 200 gr)
2 tablespoons all-purpose flour
1 1/2 cups buttermilk
8 ounces butter, melted and cooled
3 extra-large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 cup yellow cornmeal (or polenta)
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons salt

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

CHERRY ALMOND MUFFINS (GIFT MIX IN A JAR)



Cherry Almond Muffins (Gift Mix in a Jar) image

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

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup instant oats
1/2 cup brown sugar, packed
1/2 cup dried cherries, chopped
1/2 cup almonds, chopped
1 cup vanilla yogurt
1/4 cup vegetable oil
1 egg

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



Cherry Almond Muffins image

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

1/2 cup sugar
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla
1 egg
1/2 cup margarine
6 ounces fat free Greek yogurt
1 1/2 cups flour
1 1/2 teaspoons baking powder
2/3 cup slivered almonds, divided
2 cups sweet cherries, pitted

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



Cherry Almond Muffins image

I recently purchased a muffin and bread book at a used bookstore. Came upon this recipe and recalled the jar of maraschino cherries leftover from Easter and thought it was a tasty way of using up what I otherwise use strictly as garnish. It initially stuck me as odd to use maraschino cherries in an otherwise healthy recipe, but the results are so tender and tasty I think of this is redemption for the poor dyed and preserved fruit. What is presented here includes my changes to the original.

Provided by justcallmetoni

Categories     Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups whole wheat flour
1/4 cup Splenda sugar substitute or 1/4 cup sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon cinnamon
3 large egg whites
1 cup plain nonfat yogurt
2 1/2 teaspoons almond extract
1 cup maraschino cherry, drained and halved
1/3 cup sliced almonds (unblanched or blanched)
cooking spray

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!

CHERRY-ALMOND-POPPYSEED MUFFINS (VEGAN)



Cherry-Almond-Poppyseed Muffins (Vegan) image

This recipe is from Julie Hasson's "Vegan Diner." They are one of my favorite muffins EVER - vegan, or otherwise. Trust me when I tell you you don't need eggs or dairy milk to create great muffins. Even if you're not vegan, save yourself the fat, calories and cholesterol and give these a try! :o)

Provided by worldmom12

Categories     Breakfast

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour (I always use whole wheat pastry flour)
2 tablespoons poppy seeds
1 tablespoon flax seed meal, preferably golden
1 tablespoon baking powder
1/8 teaspoon sea salt
3/4 cup granulated sugar
1 tablespoon granulated sugar (to spoon over tops of muffins, though I omit this)
1 cup soymilk, divided
1/3 cup canola oil
1/4 cup unsweetened applesauce
2 teaspoons almond extract (please, I beg of you, don't use imitation!)
2/3 cup dried cherries (I chop these up a bit so they're not so big)

Steps:

  • Preheat oven to 350°F Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
  • In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
  • In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth. Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined. Stir in the dried cherries.
  • Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
  • Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
  • Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.

Nutrition Facts : Calories 208.2, Fat 7.5, SaturatedFat 0.6, Sodium 126.6, Carbohydrate 32.2, Fiber 1.2, Sugar 15, Protein 3.2

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

Make and share this Cherry Almond Muffins recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
1 cup sour cream
1/2 cup oil
1 teaspoon almond extract
1 cup canned cherry pie filling
1/2 cup chopped almonds

Steps:

  • Place dry ingredients into a bowl and mix together.
  • In another bowl, mix the wet ingredients together and stir into the flour mixture.
  • Mix just until all dry ingredients are incorporated.
  • Fold in the cherry filling and almonds.
  • Spoon into 12 greased muffin cups.
  • Bake at 350° for 20 minutes until golden brown.
  • Note: I would imagine that any fruit pie filling would work very well with this recipe.

Nutrition Facts : Calories 327.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 43.7, Sodium 261.6, Carbohydrate 39.2, Fiber 1.3, Sugar 17.1, Protein 5.1

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