Recipe for Quick Cherry Cheese Muffins

Recipe for Quick Cherry Cheese Muffins
Cherry Cheese Muffins are quick and easy, but they are special enough to serve to company as an accompaniment to a great brunch dish, or just to the family for a special breakfast treat. The cream cheese adds flavor and complements the dried cherries which add texture. These delicious muffins are only slightly sweet, making them a better choice than the store-bought variety which actually contain more fat and sugar than most cake.

As most busy cooks know, saving as few as two or three minutes helps when time is at a premium, and self-rising flour is a timesaver, eliminating the need to measure salt and leavening into a recipe. Another time, substitute dried cranberries or currants, and add some grated orange zest rather than the almond extract for different, but equally delicious muffins.

Makes 12 standard-size muffins

1 8 oz. package cream cheese, softened
1/3 cup butter, softened
3 eggs
1/4 cup milk
1/2 teaspoon almond extract

2 cups self-rising flour
2/3 cup dried cherries
  1. Preheat oven to 350°.

  2. Spray a 12-cup muffin pan with non-stick spray.

  3. Place the cream cheese and butter in a mixing bowl; cream them together until light and fluffy.

  4. Beat in the eggs, milk, and almond extract; mix until smooth.

  5. With the mixer at low speed, add the flour, mixing just until combined.

  6. Scoop or spoon a heaping 1/4 cup of the mixture into each of the 12 prepared muffin cups.

  7. Bake in the preheated oven 20-22 minutes or until lightly browned on top.

  8. Serve hot with lots of real butter.

Amount Per Serving:
Calories 226 Calories from Fat 120
Percent Total Calories From:
Fat 53% Protein 10% Carb. 37%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 8 g
Cholesterol 88 mg
Sodium 127 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g

Vitamin A 11% Vitamin C 0% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.