Cherry Nut Muffins Recipe -
Cherry Nut Muffins Recipe
  • READY IN 30 mins

Cherry Nut Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.
  3. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.
  4. Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 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!

Most Helpful Critical Review
May 04, 2003

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.

Jun 23, 2006

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!

May 04, 2003

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!

Oct 14, 2003

very easy and fail proof! Can't go wrong with this one. enjoy!

Aug 02, 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.

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.

Oct 18, 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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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 28.9 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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