This is a quick and easy recipe for kid-friendly cherry muffins with a fragrant hint of almond extract.
8-4-2016 ~Whoa, talk about a flavor punch of fresh cherries – this is it! And to coin a tired expression, these muffins are just “bursting with cherries.” Other than substituting vanilla for the almond extract (I wanted to taste pure fresh cherry flavor) I prepared these as written and would do so again. These are quick and easy to mix up and get in the pan and a trusty muffin/cookie scoop helps that along. I’ve found that the size of muffin tins varies, so it’s always a good idea to start baking these a few minutes under what the recipe directs and add more time as necessary. In my case, I got 10 beautiful, plump and perky muffins that baked in 19 minutes. These muffins will make you wish cherries were in season all year. (Even tho’ pitting them is kind of a pain in the neck I could do without) - 04 Aug 2016 (Review from Allrecipes US | Canada)
If you use a large cookie scoop, this recipe makes exactly 12 perfectly sized muffins. Also, the batter is thick enough that the fruit remains suspended in the batter and doesn’t sink to the bottom. No flouring of the fruit is necessary. I always sprinkle the sugar on the muffins right after they come out of the oven so the sugar doesn’t melt into the batter. The end result is a fruity, delicious muffin that everyone will love. - 22 Jul 2016 (Review from Allrecipes US | Canada)
Great recipe! I see some people used vanilla instead of almond extract, but I really prefer the almond and cherry combo. I used a jumbo muffin pan instead of making regular sized muffins. I think this worked better because even after quartering the cherries, the fruit chunks are pretty big. It took about 30 minutes to bake jumbo sized muffins, and they turned out perfect and delicious. This would be a great recipe for hosting a summer brunch! - 15 Jul 2017 (Review from Allrecipes US | Canada)