Cherry Muffins
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
191 kcal
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Cuisine
International
Cherry Muffins
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These cherry muffins are bursting full of juicy cherries and with soft fluffy interiors, and crunchy tops, they have to be one of our absolute favourite muffins!
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Ingredients
Dry
- 200 grams all purpose flour 1½ cups
- 150 grams white sugar ¾ cup
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
Wet
- 80 ml milk ⅓ cup
- 80 grams yogurt ⅓ cup
- 80 grams butter ⅓ cup, melted
- 1 large egg lightly beaten, at room temperature
- ¼ teaspoon almond extract
Fruit
- 360 grams cherries 2 cups, pitted fresh or frozen
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Instructions
- Preheat oven to 200°C/400°F and grease a 12 cup muffin tray or line with muffin liners.
- In a large mixing bowl, sift together 200 grams all purpose flour, 1 teaspoon ground cinnamon and 2 teaspoons baking powder, then stir in ⅛ teaspoon salt and 150 grams white sugar and set aside.
- In a medium bowl mix together 80 grams butter, 1 large egg, ¼ teaspoon almond extract, 80 ml milk and 80 grams yogurt.
- Pour the butter mixture into the dry ingredients and add 360 grams cherries. Stir gently till only just combined taking care not to over mix (see notes).
- Spoon the batter in equal portions and do not fill the muffin cups more than ¾ full. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Leave in the trays to cool.
Notes
- Here are a few tips for substitutions if you are missing these ingredients:
- Once cooled these cherry muffins will last up to 4 days in a sealed box. Wrap in a clean tea towel or kitchen paper before placing in the box, then keep the container in a cool area.
- Note: The muffins may dry out if wrapped in plastic wrap or kept in the fridge.
- They will freeze well for up to 1 month - once the muffins have cooled, place a few at a time in a single layer in a sealed container or freezer bag with a piece of kitchen paper to absorb any extra moisture. Thaw overnight in the fridge or on the kitchen counter.
- Remove the chilled ingredients from the fridge an hour before to bring to room temperature so they mix well with the other ingredients.
- Wash and dry the fresh fruit.
- If using frozen berries they can be used straight from frozen.
- To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
- Take care not to over mix the batter, only mix till just combined. The small lumps and streaks of ingredients are fine (see image below).
- You do not need to use muffin liners, just make sure the muffin trays are greased to prevent sticking.
- Do not fill the muffin cups to the top or they will spill over - up to three-quarters is fine.
- Some ovens have heat spots so you may need to turn the muffin tray during baking.
- Leave the muffins in their trays to cool before turning out.
- all purpose flour - use the same amount of almond flour. This will give a more nutty flavour.
- milk - use the same quantity of almond milk but reduce the cooking time by a few minutes or the muffins will be a little dry.
- yogurt - use the same quantity of sour cream
- almond extract - use 1 teaspoon vanilla extract instead.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
80mg
(3%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
227IU
(5%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 80mg | 3% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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