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)
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
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. (-:
Cherry muffins
INGREDIENTS
1 cake mix (I used french vanilla)
1 can cherry pie filling (or any kind you like)
1 cup flour
1/2 cup brown sugar
1/2 cup butter softened
DIRECTIONS
Mix cake mix with cherry pie filling, place in muffin tins.
Topping:
Mix flour, brown sugar and butter till crumbly. Place on top of each muffin.
Bake at 350 degrees for aprx. 25 mins.
ENJOY!!!
Source : allrecipes
https://en.wikipedia.org/wiki/Muffin