A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.
Muffin tins and muffin pans are typically metal bakeware which has round bowl-shaped depressions into which muffin batter is poured. Muffin tins or pans can be greased with butter or cooking spray, to lessen the issue of batter sticking to the pan. Alternatively, muffin cups or cases are used. Cups or cases are usually round sheets of paper, foil, or silicone[10] with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin. The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.
A typical muffin pan
A variety of sizes for muffin cases are available. Slightly different sizes are considered “standard” in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.
TOP Reviews:
Delicious! I’m so happy that I found this recipe because I’m not a fan of cherry pie. The muffins were perfect. I make more so my husband can take some to work.
One of the best muffins I have ever made! I cut the sugar a tiny bit and needed to add a smidge more milk when mixing as the batter was just too thick. Baked for 18 minutes. And RESULT! This one I definitely a keeper!
Delicious!! My cherries were frozen but I just quartered them and folded them in. Better than blueberry!!
This is such an easy recipe and the muffins are lovely and full of fruit. I made one batch with almond extract and one with vanilla and both are very good. I had to use slightly more milk than called for because the batter was very stiff. Otherwise the recipe is beautiful as written – I will definitely keep this recipe on hand for future cherry seasons! I’m also curious to see if it would work as well with frozen cherries…
These were really good…except I did have to make changes. The batter was thicker than most cookie doughs. I had to double the milk. I used vanilla extract because it was all that I had, but I’d like to try almond next time. Also, next time I will add at least half of a cup more cherries. My husband wanted to eat them all.
INGREDIENTS
1 cake mix (I used french vanilla)
1 can cherry pie filling (or any kind you like)
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