CHERRY ALMOND MUFFINS

CHERRY ALMOND MUFFINS
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from the kitchen of Dawn Timmers
  • CourseBrunches & Bread
Servings
12 MUFFINS
Servings
12 MUFFINS
CHERRY ALMOND MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Dawn Timmers
  • CourseBrunches & Bread
Servings
12 MUFFINS
Servings
12 MUFFINS
Ingredients
  • 1 stick of butter softened to almost melting
  • 3/4 cup white sugar
  • 2 eggs
  • 1/2 cup milk
  • 1-1/2 tsp. almond extract
  • 2 cups unbleached flour
  • 1 Tblsp. baking powder
  • 1/4 tsp. salt
  • 2 cups frozen sour cherries slightly thawed and cut in half or can use fresh
  • Icing
  • 1 cup powdered sugar
  • 1-1/2 Tblsp. milk
  • 1 tsp. almond extract
  • 1/2 cup sliced almonds
Instructions
  1. Grease 12 large muffin cups and preheat oven to 375 degrees.
  2. Mix butter and sugar. Add eggs and blend. Mix in the milk and almond extract.
  3. In a separate bowl, combine flour, baking powder and salt. Add this to wet mixture
  4. and stir until just combined.
  5. Carefully stir in the sour cherries.
  6. Fill muffin cups almost to the top.
  7. Bake 28 – 30 min. at 375 degrees until golden and toothpick comes out clean.
  8. Cool in pans on wire racks for about 5 min. Then run a knife around each muffin
  9. and pull them out of the muffin cups. Put on wire rack to finish cooling.
  10. When almost cool, but still warm, spread icing over and dip in sliced almonds.
  11. Makes 12 muffins.
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