Cherries and Cream Muffins Recipe 🍒🧁
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 12 muffins
Description:
Indulge in the delightful fusion of cherries and cream with these scrumptious Cherries and Cream Muffins. Bursting with fruity flavors and moist texture, these muffins are perfect for breakfast, brunch, or as a snack any time of the day. Easy to make and even easier to devour, this recipe is sure to become a family favorite.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup half-and-half
- 2 cups frozen cherries, halved
- Extra granulated sugar for sprinkling on top
Instructions:
| Step | Description |
|---|---|
| 1. | Prepare Cherries: Cut cherries in halves while they are still frozen. Set aside to thaw and drain, allowing excess moisture to drip away. |
| 2. | Preheat Oven: Preheat your oven to 375°F (190°C). Prepare your muffin pan by lining it with paper liners or lightly greasing the cups. |
| 3. | Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until creamy and fluffy. |
| 4. | Add Wet Ingredients: Add the eggs, almond extract, and vanilla extract to the butter-sugar mixture, beating well until fully combined. |
| 5. | Incorporate Cherries: Using a fork, crush 1/2 cup of the thawed cherries and fold them into the batter. This adds bursts of cherry flavor throughout the muffins. |
| 6. | Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. |
| 7. | Alternate Mixing: Gradually fold in half of the flour mixture into the wet ingredients, followed by half of the half-and-half. Repeat with the remaining flour and half-and-half until fully incorporated. Be careful not to overmix. |
| 8. | Fold in Cherries: Gently fold in the remaining cherry halves into the batter, ensuring even distribution. |
| 9. | Portion Batter: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. |
| 10. | Sprinkle Sugar: Sprinkle the tops of the muffins with a little extra granulated sugar for a sweet, crunchy crust. |
| 11. | Bake: Place the muffin pan in the preheated oven and bake for 20 to 30 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. |
| 12. | Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy! |
Nutritional Information (per serving):
- Calories: 256.3
- Fat: 10.7g
- Saturated Fat: 6.4g
- Cholesterol: 57.9mg
- Sodium: 241.7mg
- Carbohydrates: 36.8g
- Fiber: 1.1g
- Sugar: 19.7g
- Protein: 3.9g
Recipe Notes:
- Frozen Cherries: Using frozen cherries allows you to enjoy this recipe year-round, but you can also use fresh cherries when they’re in season.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Customization: Feel free to customize these muffins by adding nuts, chocolate chips, or a streusel topping for extra flavor and texture.
- Make Ahead: You can prepare the batter the night before and bake the muffins in the morning for a quick and delicious breakfast treat.
These Cherries and Cream Muffins are a delightful combination of fruity sweetness and creamy goodness, making them perfect for any occasion. Whip up a batch today and watch them disappear in no time! 🍒🧁
