Cherryalmondmuffinsorcoffeecake Recipes

ALMOND CHERRY MUFFINS

Steps:

• Preheat oven to 425F/220C. Grease 12 muffin cups or line with muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
• In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.
• Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.

CHERRY ALMOND MUFFINS OR COFFEE CAKE

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
• Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
• Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
• In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
• Fill greased jumbo muffin cups half full with batter.
• Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
• Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.

VERY CHERRY ALMOND MUFFINS

Steps:

• In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
• Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
• In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
• Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

CHERRY ALMOND MUFFINS

Steps:

• Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
• Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
• Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
• Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.

CHERRY ALMOND MUFFINS

Steps:

• Place dry ingredients into a bowl and mix together.
• In another bowl, mix the wet ingredients together and stir into the flour mixture.
• Mix just until all dry ingredients are incorporated.
• Fold in the cherry filling and almonds.
• Spoon into 12 greased muffin cups.
• Bake at 350° for 20 minutes until golden brown.
• Note: I would imagine that any fruit pie filling would work very well with this recipe.