Cherries and Cream Muffins

READY IN: 45mins
Recipe by RecipeNut

Bake these muffins and make mouths water.

Top Review by Canadian WesternGirl

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!!!

Ingredients Nutrition

Directions

  1. Cut cherries in halves while frozen.
  2. Set aside to thaw and drain.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy.
  4. Add eggs, almond extract and vanilla, beating well.
  5. Crush 1/2 cup cherries with a fork; add to batter.
  6. Combine flour, baking powder and salt.
  7. Fold in half the flour with a spatula, then half the cream.
  8. Add remaining flour and cream.
  9. Fold in remaining cherry halves.
  10. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter).
  11. Sprinkle with sugar.
  12. Bake in a preheated 375º oven 20 to 30 minutes, or until golden brown.

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