Cherry Nut Muffins

Cherry Nut Muffins

19
SAUNDRA 1

"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."

Ingredients

30 m {{adjustedServings}} servings 197 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

19
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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 thi...

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 ...