Cherries and Cream Muffins

Total Time
45mins
Prep 15 mins
Cook 30 mins

Bake these muffins and make mouths water.

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.

Reviews

(3)
Most Helpful

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!!!

Canadian WesternGirl July 01, 2010

I made this recipe for friends at work. Several asked for the recipe! The muffins are moist and the cherry/almond combination is great! I couldn't find frozen cherries so I used canned. I'm sure the frozen would be a little firmer in the finished product.

Gunnerbun January 16, 2006

These are awesome! The batter was thicker than I thought it would be but they came out perfectly.

Megan Porter June 23, 2004

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