Best 6 Dried Tart Cherry And Almond Muffins Recipes

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Dried tart cherries and almonds come together in a symphony of flavor in these delightful muffins. Whether you're looking for a sweet treat for breakfast, a satisfying snack, or a special dessert, these muffins are sure to hit the spot. With their moist, tender crumb and vibrant cherry-almond flavor, they're a delightful addition to any occasion.

Let's cook with our recipes!

DRIED CHERRY MUFFINS



Dried Cherry Muffins image

Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 8

4-1/2 teaspoons shortening
1/3 cup sugar
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/4 cup dried cherries or cranberries, halved

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries., Coat muffin cups with cooking spray or line with paper liners; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.

CHERRY ALMOND MUFFINS



Cherry Almond Muffins image

As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California

Provided by Taste of Home

Time 50m

Yield 7 muffins.

Number Of Ingredients 20

1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1/3 cup chopped sliced almonds

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 684 calories, Fat 36g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 496mg sodium, Carbohydrate 80g carbohydrate (49g sugars, Fiber 2g fiber), Protein 10g protein.

DRIED CHERRY ALMOND MUFFINS



Dried Cherry Almond Muffins image

My friend, Biscuit, had sent me some lovely, dried, Mount Rainier cherries and I wanted to use them in a muffin. I found Mean Chef's Recipe #41601 here and used that as a jumping off point. As my cooking/baking is wont to do, the recipe morphed quite substantially from the original, but kept the basic integrity of Mean's recipe. The cherries are the star of the show here- plump and full of flavour. I wanted to add another 'flavour' to the muffin that would set off the cherries and thought of the almond paste in the cupboard, and that went in too. Ingredients were changed and adjusted here and there...I cut the sugar back to half a cup as I figured the fruit and almond paste would provide lots of added sweetness and, well, please try it. You will be pleased.

Provided by evelynathens

Categories     Quick Breads

Time 45m

Yield 16-18 muffins

Number Of Ingredients 12

8 ounces dried cherries, cut into pieces roughly size of raisins
8 ounces almond paste, crumbled (actually, I used a roll of almond paste that was 200 gr)
2 tablespoons all-purpose flour
1 1/2 cups buttermilk
8 ounces butter, melted and cooled
3 extra-large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 cup yellow cornmeal (or polenta)
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 350F (175C). Line 2 muffin tins with muffin liners. I got 16 nicely-sized muffins out of this recipe. Half fill any empty muffin containers with water to distribute heat while baking.
  • Toss the dried fruit and almond paste with the 2 tblsps of flour to coat. Set aside.
  • Combine all the wet ingredients in a bowl and whisk to blend.
  • Combine all the dry ingredients in a large bowl and whisk to combine and distribute well.
  • Add wet ingredients to dry and stir to mix. Stir in dried fruit and almond paste. Do not overmix. You will have a very thick batter.
  • Fill muffin tins to just above top of liner (easy to do as batter is so thick).
  • Bake for 25-30 minutes, or until golden and test done with a toothpick.

Nutrition Facts : Calories 323.5, Fat 17.3, SaturatedFat 8.2, Cholesterol 77.4, Sodium 410.3, Carbohydrate 36.4, Fiber 1.7, Sugar 13, Protein 6.4

VERY CHERRY ALMOND MUFFINS



Very Cherry Almond Muffins image

Provided by Sandra Lee

Categories     dessert

Time 32m

Yield 18 muffins

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1/4 cup butter, cut into small pieces
1/4 cup slivered almonds
1 box vanilla cake mix
3 eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves

Steps:

  • In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
  • Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
  • In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
  • Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

DRIED TART CHERRY AND ALMOND MUFFINS



Dried Tart Cherry and Almond Muffins image

Categories     Bread     Mixer     Fruit     Breakfast     Brunch     Bake     Back to School     Orange     Cherry     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 10

6 tablespoons orange juice
3/4 cup dried tart cherries (about 4 ounces)
1 cup plus 2 tablespoons all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 7-ounce package almond paste, crumbled
6 tablespoons (3/4 stick) unsalted butter, melted, hot
3 large eggs
1 1/2 teaspoons grated orange peel

Steps:

  • Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
  • Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.

DRIED CHERRY MUFFINS



Dried Cherry Muffins image

Make and share this Dried Cherry Muffins recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter or 1 tablespoon margarine
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/3 cup vegetable oil
1/2 cup milk
1 cup dried tart cherry
1/2 cup pecans, coarsely chopped

Steps:

  • Preheat oven to 375 degrees F.
  • For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
  • For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
  • Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
  • Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

Tips:

  • Use fresh, ripe cherries for the best flavor. If you don't have fresh cherries, you can use frozen cherries that have been thawed and drained.
  • If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are finely ground.
  • Be sure to measure your ingredients carefully. This will help ensure that your muffins turn out perfectly.
  • If you don't have a muffin tin, you can use a regular baking pan. Just be sure to grease the pan before you add the batter.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will help ensure that they are cooked through.

Conclusion:

These dried tart cherry and almond muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be enjoyed by people of all ages. The muffins are also a good source of fiber, protein, and antioxidants. So next time you are looking for a healthy and delicious snack, try these dried tart cherry and almond muffins. You won't be disappointed!

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