10/3/11

Cherry Pie Muffins

I couldn't say no to a breakfast muffin with the taste of cherry pie. These muffins are made with pie cherries for that tart cherry taste and have a crumb topping to put a little sweet crunch on the top.



This recipe is from the cookbook Perfect Cupcakes, Cookies, and Muffins.

Cherry Pie Muffins
Crumb Topping
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup pitted tart red cherries (fresh, frozen, or drained canned), coarsely chopped

Preheat oven to 400 degrees F. Prepare 12 standard or 6 large muffin cups by greasing or use paper liners.
For the crumb topping, in a small mixing bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
For the muffins, in a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Stir in the granulated sugar. Make a well in the center. In a medium mixing bowl, combine the egg, milk, and oil. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Stir in the cherries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Sprinkle the crumb topping over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 25 minutes for large muffins or 20 minutes for standard muffins. Remove from the oven and cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.






If you bake these muffins, be sure to use regular cherries and not cherry pie filling.




I have a weakness for any fruit-filled muffin, and these Cherry Pie Muffins are super delicious.




18 comments:

  1. They look great, I'd love one with my coffee right about now-enjoy:@)

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  2. Mmmm, I'd love one with my coffee right now!

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  3. Oh my goodness, Anita, I'm going out & buying some cherries. These sound fabulous!!!!!

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  4. Wow, I love this recipe! They look divine. I'm a real muffin fan.

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  5. These look scrumptious! And it sounds perfect for the fall season.

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  6. Pretty sure I am going to make these for my Bunco group next week..I have everything on hand.
    Thanks so much..I love anything with tart cherries...and ice cream..uh hu !!
    xo bj

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  7. these sound so yummy my dad who loved cherry pies would have loved these come see me at http://shopannies.blogspot.com and see what I shared

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  8. These look wonderful, and you know I have a weakness for crumb topping! I just bought pecnas (finally!) so plan to make your cranberry cream cheese muffins this weekend!!

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  9. Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

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  10. these look amazing! I love a warm muffin in the morning!

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  11. Your muffins look delicious. I never heard of this brand before. I am always keeping my eyes open for cherry fillings. Sometimes they are so tart. I was glad to see this. Thanks for sharing.

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  12. Hi! Your recipe was one of the most popular links on It's a Keeper Thursday! I've featured your recipe on It's a Keeper! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Cheers!
    Christina @ It's a Keeper
    Follow me on Facebook and Twitter

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  13. I featured these on this week's edition of Makin' You Crave Monday, so when you get a chance - come check it out & I'd love to have you link up again this week!

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  14. It's a small world Anita. I had these pinned for ages before I met you and started following you. I had it on my list of baking 'to dos' especially now that I have cherries so I'm going to make them.

    Anne xx

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  15. Wow!!! very, VERY good!
    Not too sweet and the texture of the muffin is fabulous. I used canned sweetened cherries as well but used buttermilk for milk. Stored extras in airtight container and reheated in oven as needed... tasted just as wonderful as from the oven the first time.

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  16. oh, I had to add more buttermilk than the amount of milk listed.

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