A deliciously different muffin, using tinned cherries and loads of chopped nuts. You can use fresh cherries with the stones removed, if in season. Almonds would also work a treat in place of the pecans or walnuts. Enjoy!
If you prefer your muffins less sweet, feel free to try decreasing the amount of sugar to 300g or even 250g, depending on personal taste.
Check out our How to make muffins article for loads of foolproof tips!
Used 300 grms sugar and exchanged 30grms flour for cocoa powder. Only used a little of the milk before it was looking too wet - had used defrosted and drained cherries. Sprinkled a little flour over mixture and mixed in. Muffins came out fine and very tasty - 03 Mar 2017
Madde these muffins last week. Replaced half the cherries with rasins - Yummy! - 15 Apr 2012
There's a little problem with this recipe - too much moisture! I omitted the milk altogether and used 2 cups of fresh cherries that I tossed with a couple of Tbsp. of sugar which produced their own juice. I creamed 1/2 cup of butter with 3/4 cup of white sugar and then added the eggs one at a time. I only used 1 & 3/4 cup of flour and instead of 2 tsp. of baking powder I used 1 tsp. and added a tsp. of baking soda. I added 1/2 tsp. of cinnamon, 1 tsp. of vanilla, and 1/4 tsp. of almond extract. I left out the nuts as well. I poured the batter into six Texas sized muffins tins lined with paper, topped them with a generous amount of turbinado sugar and baked them at 400 for about 25 minutes. With those changes it's now a 4 star recipe! - 05 Sep 2010 (Review from Allrecipes US | Canada)