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)
I’ve made this twice now. The results were very, very good both times. I don’t keep fresh cherries around, but I do keep dried cherries*. So I poured 2 cups of boiling water over 5oz of dried cherries and let them sit until they were cool. The first time I made these, I drained the cherries and used as directed. The batter came out almost like dough and yielded muffins that were extremely dense and a little dry. The second time I made it, I added 1/4 cup of the cooled cherry water, and it made the muffins lighter and fluffier - more like a cupcake, which I loved. *Dried cherries can be more tart. I like that; if you don’t, try an extra 1/4 cup of sugar. - 16 Nov 2017 (Review from Allrecipes US | Canada)