Photo: Very Cherry Almond Muffins Recipe
Ingredients
Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- Pinch ground cinnamon
- 1/4 cup butter, cut into small pieces
- 1/4 cup slivered almonds
Muffins:
- 1 box vanilla cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
- 1/2 cup cherry preserves
Directions
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
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By sue j hill
jamesport, MO
on August 07, 2011
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These muffins were great!!! I used strawberry preserves and I plan to try others.
By Beachbum97136
Oregon coast
on July 28, 2011
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I watched Sandra make these this morning. She made 18 muffins, as per recipe. They came out perfectly, not overfilled, overflowed, underdone, or sunken in the middle. Don't know if this is a corrected recipe, but 12 is apparently not the number.
I didn't have a white cake mix so used chocolate with black raspberry jam. Omitted topping and threw in some chocolate chips for (18 delicious little snack cake muffins. Since I had to punt I can't say I'm reviewing this exact recipe, but it turns out to be a good concept.
By lanawilkens
Norman, OK
on July 27, 2011
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They taste so great! I'm making a double recipe to a group tonight and it was an easy recipe to double. Next time I think I might cut back on the sugar in the topping and just add half of a real cherry face down. It's VERY sweet and that might balance it out with a little tangy flavor.
But all in all, I will use it again! Thanks :
Read all 17 reviews