Cherry Nut Muffins

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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!

—Jillian

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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.

—MISS KIMALA

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23 Ratings

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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!

—What a Dish!

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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!

—JDJ

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Oct 14, 2003

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

—RUTHIE H

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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.

—LadySparkle

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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.

—4given1

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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.

—justanotherbikepunk

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Nutrition

Calories
197 kcal
10%

Carbohydrates
28.9 g
9%

Cholesterol
26 mg
9%

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.

Nutritional Information

Cherry Nut Muffins

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 197
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 2.5g 13 %
Cholesterol 26mg 9 %
Sodium 120mg 5 %
Potassium 84mg 2 %
Total Carbohydrates 28.9g 9 %
Dietary Fiber 1.2g 5 %
Protein 2.7g 5 %
Sugars 19.9g
Vitamin A 3 %
Vitamin C 1 %
Calcium 6 %
Iron 8 %
Thiamin 14 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.