If you're craving a delectable treat that blends the perfect balance of sweet and tangy flavors, look no further than the Mean Chefs Dried Cherry Corn Muffins. These delightful muffins are brimming with juicy dried cherries, sweet corn kernels, and a hint of cinnamon for a flavor explosion in every bite. Whether you're hosting a brunch, preparing a snack for your family, or simply indulging in a personal sweet treat, these muffins promise to tantalize your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
MEAN CHEF'S DRIED CHERRY CORN MUFFINS
Make and share this Mean Chef's Dried Cherry Corn Muffins recipe from Food.com.
Provided by Bliss
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray a 12 cup muffin tin.
- Place cherries and 1 tbl flour in bowl, toss and set aside.
- Combine milk, melted butter and eggs in a bowl.
- Set aside.
- In bowl of mixer combine flour, sugar, cornmeal, baking powder and salt.
- Mix with paddle to blend.
- Add milk mixture and mix on low until just blended.
- Add cherries and mix to combine.
- Spoon into muffin tin.
- Bake until tests done.
- Remove muffins from pan to cool.
CANDIED CHERRY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
- Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.
CHERRY PECAN SPREAD ON CORN MUFFINS
Steps:
- Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
- In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
- Pour equal amounts of mixture into each muffin cup.
- Bake in preheated oven for 16 to 18 minutes.
- In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
- To serve, spread warm muffin with Cherry Pecan Spread.
DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat shortening and sugar. Beat in egg. Combine the flour, baking soda and salt; add to egg mixture alternately with buttermilk. Fold in cherries.
- Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 27.9 g, Cholesterol 31.4 mg, Fat 4.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 209.5 mg, Sugar 14.5 g
DRIED CHERRY MUFFINS
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
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.
DRIED CHERRY MUFFINS
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
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.
DRIED CHERRY MUFFINS
Try this luscious muffin that stars sweet-tart dried cherries for breakfast or brunch, suggests Sandra Wagner of Chicago, Illinois.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat shortening and sugar. Beat in egg. Combine the flour, baking soda and salt; add to egg mixture alternately with buttermilk. Fold in cherries.
- Coat muffin cups with nonstick cooking spray or line with paper liners; fill three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 27.9 g, Cholesterol 31.4 mg, Fat 4.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 209.5 mg, Sugar 14.5 g
Tips:
- Use fresh or frozen dried cherries for the best flavor. If using frozen cherries, thaw them before adding them to the batter.
- Be sure to drain the cherries well before adding them to the batter. This will prevent the muffins from becoming too wet.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- For a more moist muffin, add an extra 1/4 cup of milk to the batter.
- To make gluten-free muffins, use gluten-free flour instead of all-purpose flour.
- To make vegan muffins, use plant-based milk and butter instead of regular milk and butter.
Conclusion:
These Dried Cherry Corn Muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up any leftover dried cherries. With their moist texture, sweet and tangy flavor, and crunchy cornmeal topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these Dried Cherry Corn Muffins a try!
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