Cherry Muffins

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.

Great recipe! I see some people used vanilla instead of almond extract, but I really prefer the almond and cherry combo. I used a jumbo muffin pan instead of making regular sized muffins. I think this worked better because even after quartering the cherries, the fruit chunks are pretty big. It took about 30 minutes to bake jumbo sized muffins, and they turned out perfect and delicious. This would be a great recipe for hosting a summer brunch!

Listened to the rest of the bakers and increased the milk to 1/2 cup and reduced the sugar to 1/2 cup slightly rounded. Substituted Bread Flour for all purpose flour. Also didn’t have a cherry pitter so my cherry pieces were 2 big slices and 1 small slice around the pit. Also used a round ice cream scoop to fill the muffin tins and it worked perfectly. (Don’t level the scoop –just like with ice cream). The muffins baked 19 min and were slightly darker than I thought I wanted when they came out of the oven. I quickly got them out of the pans so they would not continue to cook. Oh my gosh –when finished they were a delicious concoction! The outside of the muffin had just the right amount of crunch, the inside was not too sweet but very moist and the taste of the big cherries was decadent. The big pieces of cherry were perfect! All I can think of is Tea Party!! Lovely. If anything, I would add another 1/4 cup of big cherry pieces. Also, this was easy to make without turning on the mixer and waking everyone up early in the morning. Great Recipe. I am off to buy some more cherries — I am in love. (-: