Best Dried Cherry Muffins Recipes

DRIED CHERRY MUFFINS

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

DRIED CHERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
• For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
• Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
• Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. 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.

DRIED CHERRY ALMOND MUFFINS

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.

MEAN CHEF'S DRIED CHERRY CORN MUFFINS

Steps:

• Preheat oven to 350.
• Spray a 12 cup muffin tin.
• Place cherries and 1 tbl flour in bowl, toss and set aside.
• Combine milk, melted butter and eggs in a bowl.
• Set aside.
• In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
• Mix with paddle to blend.
• Add milk mixture and mix on low until just blended.
• Add cherries and mix to combine.
• Spoon into muffin tin.
• Bake until tests done.
• Remove muffins from pan to cool.

DRIED CHERRY MUFFINS

Steps:

• 1. mix the cherries and buttermilk to well combined in a small bowl, and put aside to soak for 30 minutes. Preheat you oven to 350 degrees f.
• 2. Generously butter 18 muffin cups. In a large bowl, sift together flour, baking powder, baking soda, and salt. in another bowl, cream together the butter and sugar. Add the eggs and mix very well.
• 3. Make a well in center of the dry ingredients, and spoon the cherries and buttermilk in it. Then add the butter-sugar mixture. Mix until well blended- but do not overmix.
• 4. Fill the cups two thirds full with the batter, and bake till a toothpick inserted in the center comes out clean, 18 to 20 minutes. transfer muffins to wire rack to cool. serve