Recipe by SAUNDRA
"This cherry nut muffin recipe has been in my family for about 15 years and it's very good! The recipe calls for pecans but you can use whatever nuts you like."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
canned sweet cherries, drained
1 1/2 cups
There's a little problem with this recipe - too much moisture! I omitted the milk altogether and used 2 cups of fresh cherries that I tossed with a couple of Tbsp. of sugar which produced their own juice. I creamed 1/2 cup of butter with 3/4 cup of white sugar and then added the eggs one at a time. I only used 1 & 3/4 cup of flour and instead of 2 tsp. of baking powder I used 1 tsp. and added a tsp. of baking soda. I added 1/2 tsp. of cinnamon, 1 tsp. of vanilla, and 1/4 tsp. of almond extract. I left out the nuts as well. I poured the batter into six Texas sized muffins tins lined with paper, topped them with a generous amount of turbinado sugar and baked them at 400 for about 25 minutes. With those changes it's now a 4 star recipe!
These muffins really don't bake well at all. Maybe using less sugar would help. Once you get past the ugly apprearance, they taste pretty good. But I've definately made better and I won't be making these again.
These are so good! I used fresh Bing cherries. I think the wetness of canned cherries may have caused the problems some of the reviewers were talking about. The fresh ones were so good in this. I used half applesauce for the butter, half whole-wheat pastry flour, and reduced the sugar to 1 1/2 cups. I also used walnuts. These are so good and my husband and I cannot stop snacking on them! Thanks for the recipe! I only wish I had thought to add some vanilla or almond extract, I think it would make them even better!
these muffins don't cook very well. I was disappointed with the final version. I made them twice to make sure it wasn't me!
very easy and fail proof! Can't go wrong with this one.
Great taste! They didn't rise up like regular muffins. I used 1/2 c. wht. sugar, 1/2 c. brown sugar and 1/2 c. honey, white whole wheat, instead of ap flour, fresh dark sweet cherries and added 1 tsp vanilla. I had a yield of 24 mini muffins, 12 regular muffins and two custard cups of little sweet breads.
I made this recipe as a bread (like banana nut bread). I used bing cherries, reduced the sugar to 1 1/2 cups, added 1 1/2 tsp. vanilla. It made a very dense loaf. But it was delicious. I will be making it again very soon.
Very dense, somewhat sticky and overall a really heavy muffin. Edible enough to finish the batch but not something i would ever make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Nut Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make big bakery-style blueberry muffins!
Watch how to bake a batch of apple muffins for breakfast or dessert.
See how to make simple but delicious banana muffins.