Cherry-Filled Mini Muffins – a delicious recipe with Fresh Cherries, Butter, Brown Sugar, Eggs, Milk, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray a mini muffin pan (24-cup size) with nonstick spray. Preheat oven to 400u00b0F.
2
Wash and pit the cherries, leaving the stem intact. (Optional: remove the pit and the stem.)
3
With an electric mixer, beat butter and sugar together for 2 minutes. Beat in eggs, one at a time. Beat in milk and almond extract. Thoroughly stir in the flour and baking powder by hand.
4
Divide batter among muffin cups, about 2 heaping teaspoons per cup. Put one cherry into each cup, pushing it in almost to the bottom. (Blot them with a paper towel first if they look messy. This will keep the juice from seeping out all over the tops of the muffins while baking.)
5
Bake 10 minutes.
6
Put muffin pan on baking rack and run a thin knife around the edges of all the muffins. I usually don't have any problems with these sticking, but occasionally some cherry juice will cause one to stick a little. Let cool 10 minutes before removing from pan to cool completely.
7
Sprinkle with sifted powdered sugar when completely cooled.
392
kcal
Calories
17
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 24 Fresh Cherries, 4 Tablespoons Butter, Softened, 1/2 cups Brown Sugar, 2 Eggs, and more.
Yes, Cherry-Filled Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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