Cherry Oat Muffins Recipes

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture.
• Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.

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.

BROWN SUGAR-OAT CHERRY MUFFINS

Steps:

• 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
• 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
• 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
• 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
• 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.

CHERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

VEGAN CHERRY MUFFINS

Steps:

• Preheat oven to 425°F and prepare a muffin tin. Either grease it or line with liners.
• Add the flour, almond flour, sugar, baking soda, baking powder and salt to a bowl. Mix together well.
• Add the almond extract, vinegar, apple sauce and milk (use milk ONLY if using all purpose flour and not oat flour), to another small bowl or jug and mix thoroughly.
• Pour the wet ingredients into the dry ingredients and stir gently until it is just combined. Do not overmix.
• Add the cherries and stir them gently through, then spoon the batter evenly into the prepared muffin tins so they are about ¾ full. Sprinkle the tops with the flaked/slivered almonds and get into the oven as quickly as you can.
• After 5 minutes in the oven turn the temperature down to 375°F (don't open the door) and cook for another 12 - 15 minutes. A tooth pick inserted into one of them should come out clean after that time. If it doesn't give them a minute or two more.
• Once cooked leave for 5 minutes in the pan, then remove and transfer to a cooling rack.

CHERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Line 2 mini-muffin pans with paper liners and set aside.
• In a large bowl, whisk together the flours, brown sugar, baking powder, and salt.
• In another large bowl, combine the oats, dried cherries, butter, and boiling water; stir until butter is melted.
• Set aside to cool for 5 minutes.
• Stir in eggs, milk, and lime peel.
• Stir the oatmeal mixture into the flour mixture and gently combine until just moistened.
• Using a small cookie scoop, portion out batter into prepared cups, filling each about 2/3 of the way (one scoop should do it).
• Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Cool for 5 minutes in the pans before removing to wire racks to cool completely.

BANANA MUFFINS & CHERRY-OATMEAL MUFFINS - MUFFINS TO EAT NOW OR FREEZE FOR LATER

Steps:

• Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups. With an electric mixer, cream the softened butter and the sugars in a large mixing bowl until they are light and fluffy. Beat in the egg. In separate bowl, mash the bananas with a fork and mix in the vanilla. In another bowl, whisk together the flours, cinnamon, baking powder, baking soda and salt. With the mixer on low speed, beat in 1/3 of the banana mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. If using, gently fold in the nuts and/or chocolate chips with a spatula. Divide the batter between the muffin cups; the batter should reach just below the top of the cups. Bake for 20-25 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean. Allow to cool slightly before serving. If freezing, allow to cool completely, and then wrap tightly in aluminum foil. Muffins will keep frozen for up to a month and can be warmed by toasting in a toaster oven for a few minutes or heating for 30 seconds on HIGH in the microwave.
• Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups. Pour two cups of boiling water over the dried cherries in a small bowl. Allow the cherries to plump for at least 10 minutes and then drain. With an electric mixer, cream the softened butter and the sugar in a large mixing bowl until they are light and fluffy. Beat in the egg. In a separate bowl, combine the yogurt, almond extract, and vanilla extract. In another bowl, whisk together the oats, flour, baking powder, baking soda and salt. Scoop out about 1/4 cup of the flour and toss this with the drained cherries (this helps them keep from sinking when mixed into the batter). With the mixer on low speed, beat in 1/3 of the yogurt mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. With a spatula, gently fold in the cherries. Divide the batter between the muffin cups; the batter should reach just below the top of the cups. Bake for 25-30 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean. Allow to cool slightly before serving. If freezing, allow to cool completely, and then wrap tightly in aluminum foil. Muffins will keep frozen for up to a month and can be warmed by toasting in a toaster oven for a few minutes or heating for 30 seconds on HIGH in the microwave.

CHERRY OAT MUFFINS

Steps:

• Preheat oven to 375°F
• Line muffin tins with paper liners.
• In large bowl, combine oats, oat bran, brown sugar, flour, baking powder and baking soda and mix well.
• In another bowl, combine oil, buttermilk, and eggs and mix with fork until blended.
• Add wet ingredients to dry ingredients and mix 20-30 strokes just until dry ingredients disappear.
• Gently stir in cherries.
• Batter should be lumpy.
• Fill prepared muffin tins 2/3 full with batter.
• Bake for 17-20 minutes until light golden brown.
• Remove from pan and cool on a wire rack.