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Cherry Nut Muffins

Cherry Nut Muffins

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SAUNDRA

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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Original recipe yields 24 servings

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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:
  • 26 mg
  • 9%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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

Jillian
35
9/7/2010

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!

What a Dish!
16
6/23/2006

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!

MISS KIMALA
11
5/4/2003

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.