Reviewed: Jul. 30, 2011

What a great recipe! I was looking for recipes that I could use fresh rainer cherries since our tree went crazy this year. My recipe made 12 medium muffins rather than the 24 indicated on the recipe, and they were average size. Couple of changes I made was to chop the cherries in the food processor, use less milk as someone suggested and add a little cinnamon to the batter. Didn't add the nuts since I was out. Topped with cinnamon/sugar mix (another good suggestion from the reviews.) Mine took 25 minutes to bake. We loved the muffins, enough so that we made several batches (since I had a ton of cherries) and froze them for future use.

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Reviewer:

Idawino

Living In: Coeur D Alene, Idaho, USA

Reviewed: Jun. 19, 2011

I made bars instead of muffins and used both fresh sour pie cherries and home canned cherries off the same tree drained well. My family loved them. The texture was actually better when I hand mixed the ingredients just until blended than when I used a mixer to cream the butter and sugar.

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Reviewer:

ZZOAOZZ

Cooking Level: Expert

Home Town: Midway, Tennessee, USA

Living In: Chuckey, Tennessee, USA

Reviewed: Feb. 21, 2011

I loved these muffins, after a few changes. First, I only made a half recipe. For that, I used 1 can of tart cherrries. I drained them first, then left them to drain more while I prepared the recipe. I used half whole wheat and half oat flour in the second batch, and they were better than with the all purpose!! Make sure you use a mixer to cream the sugar and butter, then add eggs. This gives a nice texture. Add the dry ingredients, mix till half incorporated, then add in the cherries. Mix just till incorporated. DON"T ADD THE MILK!! It will make your batter too thin. Then add a teaspoon of almond extract. These were so good I had to make a second batch the next day. I WILL be using this recipe again, as changed!!

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Reviewer:

jenny

Reviewed: Oct. 16, 2010

Very dense, somewhat sticky and overall a really heavy muffin. Edible enough to finish the batch but not something i would ever make again.

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Reviewer:

justanotherbikepunk

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 5, 2010

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!

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 1, 2010

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.

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Reviewer:

LadySparkle

Cooking Level: Expert

Living In: West Lafayette, Indiana, USA

Reviewed: Jun. 11, 2010

Because I changed this recipe, I gave it four stars to be fair to the person who wrote this. I substituted the dried cherries I had, instead of using canned. I could definitely see why these didn't bake well for others: my batter was pretty moist, but because I used dry cherries, they turned out pretty well. Canned cherries would have been way too wet. Overall, pretty good. Thanks!

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Reviewer:

courtney

Reviewed: Feb. 8, 2010

I've made this recipe three times now. The first two times I made them, I used a mixer and they were the ugliest muffins I've ever seen (but they still tasted delicious). This last time, I mixed everything by hand and they turned out much, much better. The texture is lighter, fluffier, they rise higher in the oven... I still think they are a little on the sweet side, so next time I will cut back a bit on the sugar.

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Reviewer:

blacklisted

Reviewed: Jun. 16, 2007

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.

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