Cherry Muffins

Name: Cherry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 1-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 eggs; 1/2 cup whole milk; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups fresh or frozen pitted dark sweet cherries (thawed) roughly chopped; 2 tablespoons coarse sugar, optional

Total Time Prep: 20 min. Bake: 25 min.

Yield about 1-1/2 dozen

Test Kitchen Approved

These almond-infused cherry muffins have a crunchy sugar topping for that bakery-style look.

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup whole milk
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen pitted dark sweet cherries (thawed) roughly chopped
2 tablespoons coarse sugar, optional

Directions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and almond extract. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in cherries.
Fill 18 paper-lined muffin cups three-fourths full. Sprinkle with course sugar, if desired.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 171 calories, 6g fat (4g saturated fat), 35mg cholesterol, 139mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

Dark sweet cherries give these muffins that juicy, refreshing flavor that screams summertime. Adding coarse sugar on top gives them that bakery look, perfect for setting out on the table. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator