Best Dried Cherry Almond Muffins Recipes

Dried Tart Cherry and Almond Muffins image

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.

Dried Cherry Almond Muffins image

Provided by evelynathens

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