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Prep 20 mins
Cook 25 mins
The Washington House Inn is a bed and breakfast in Cedarburg Wisconsin. This is often on the breakfast menu there. I have slightly modified the original recipe to our tastes. The number of muffins is approximate. Start this at least the night before as the cherries need a minimum of 12 hours to "marinate".(not included in prep time)
- 1 (1 lb) cantart pie cherries or 1 lb frozen tart pie cherries (if frozen, partially thawed)
- 2 teaspoons almond extract, divided
- 2 1⁄2 cups flour
- 3⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 teaspoon nutmeg
- 1⁄2 cup butter, melted
- 2 eggs, beaten
- 1 cup chopped walnuts
- sugar, for sprinkling
- Put cherries (juice and all) in a bowl.
- Add 1 t almond extract.
- Let stand 12- 24 hours in refrigerator.
- Sift flour, sugar, baking powder, salt and nutmeg together.
- Add cherries (well thawed by now), and mix well to coat the fruit.
- Beat eggs in a small bowl.
- Add milk, butter, and additional 1 t almond extract to the rest.
- Stir until blended.
- Add nuts.
- Fill paper lined muffin tins 2/3 full.
- Sprinkle tops lightly with sugar.
- bake at 400 degrees for 22- 25 minutes.
I used 1/2 can of tart cherries in water and 1/2 bag of frozen sweet cherries, defrosted and chopped - I did not soak the cherries overnight. These muffins were the best I've ever had. thanks for posting
I'm so surprised that no one has rated this recipe yet. This is really good! I used the can of tart pie cherries and everyone ate them right up.