Best Cherry Vanilla Mini Muffins Recipes

MINI CHERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries., Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLANCHE'S MINIATURE CHERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Grease the cups of 2 mini-muffin tins and set aside.
• Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder and 3 tablespoons of the cherry juice, blending well. Fold in the egg whites. Sprinkle 1/4 teaspoon of chopped pecans in the bottom of each muffin cup. Spoon in 2 teaspoons of batter, then place half a cherry in the center of the batter. Sprinkle a few pieces of chopped pecan on top of each muffin. Bake for 10 minutes, then remove from the tins and dust the muffins with powdered sugar while hot, so the sugar melts in.

CHERRY VANILLA MUFFINS

Steps:

• Mix all your dry ingredients together in one bowl (including Vanilla Powder)
• Lightly beat the eggs and add in the Greek Yogurt, oil, lemon zest, and juice from the lemon. Mix all these ingredients until well blended.
• Add wet mixture to dry mixture and mix just enough to blend.
• Fold in the Cherries into the muffin mix. (donot over mix; it will make the muffins tough)
• Sprinkle the tops with granola.
• Bake for 25-30minutes at 350 degrees until the tops are golden brown.
• This will yield 6 large muffins or 12 small muffins

MINI MARASCHINO CHERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).
• Bake 10 to 15 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.

MINI MARASCHINO CHERRY MUFFINS

Steps:

• Heat oven to 400°F
• Grease bottoms only of 24 miniature (1 3/4x1-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, beat granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).
• Bake 10 to 15 minutes or until golden brown.
• Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.

MINI CHERRY MUFFINS

Steps:

• In a small mixing bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries.
• Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350' for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHERRY VANILLA CHIP MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
• In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
• Bake at 400 degrees F (205 degrees C) for 30 minutes.

FRESH CHERRY MUFFINS

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.