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Very Cherry Almond Muffins Recipe

Very Cherry Almond Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on August 20, 2010

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    i made this thinking it would be just ok. becuase of no water added. i was very surprised everyone that came over that night loved them. i read some of the other entrys dont understand why theirs fell in the middle . i will make this again. this will be the one to have for your cookie party in dec. THANKS SANDRA LEE

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  • on July 13, 2010

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    My daughter doesn't like Cherries, so I used Orange Marmalade for the cherry preserves and added 1 cup of mini chocolate chips. I too, must have overfilled my muffin cups, as they ran over, and sank in the middle as well. The tops themselves were lovely, with a yummy orange/chocolatey/almond goodness my daughter enjoyed. However the middles were a little underdone (which kids love anyway, it's like batter, but the adults in the house weren't too thrilled with it. I made 12 muffins and had enough batter to make more, but the first 12 came out so icky that I dumped the rest of the batter in the garbage disposal. I will not try this again, I will use my old stand-by recipe, that I KNOW works and that my daughter loves. This is definitely not keeper in my family.

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  • on June 05, 2010

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    I overfilled my muffin cups and made less therefore they overflowed and sank in the middle a bit but were still edible. You really don't get much cherry flavor at all but the almond flavor is awesome. My husband and I ate these up quickly and he said they were probably the best muffins he has ever had!

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  • on April 05, 2010

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    Followed all the directions and thought that the batter seemed really dense (and I definitely did not overmix or anything so I added a smidge more oil just to get it to be a smoother consistency. Baked them into mini muffins and had the same "fallen middle" thing that others mentioned. But the flavor was good and despite the dense cake texture (hefty muffin rather than light muffin, people seemed to really enjoy them at my brunch.

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  • on August 22, 2009

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    except I'm not sure what happened. I followed the directions and put them in the oven. They looked good and when I took them out at the time specified...the tops deflated and the insides weren't really cooked. I put them in for another 45 mins.....still deflated and weird looking but when I tasted it...it was tasty! Just ugly. lol Did I do something wrong? Any pointers?

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  • on August 01, 2009

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    I thought these muffins were SO good and they were easy to make. They turned out perfectly and were delicious! Thank you Sandra Lee!

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  • on July 29, 2009

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    These muffins were amazing! They turned out perfectly. My family ate all of them in a week. I think the recipe is great, but for advice i think the muffins turn out better if you keep the topping in the fridge while making the batter. They might not taste very cherryish, but i think they the most delicious muffins i have ever eaten.

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  • on July 25, 2009

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    I MAY HAVE MESSED UP SOMEWHERE ALONG THE WAY...I DIIDN'T MAKE THE TOPPING CUZ THOUGHT THE MUFFINS COULD BE GOOD WITHOUT IT AND LESS CALORIES....FOLLOWING THE HER INSTRUCTIONS/NOT THE CAKE BOX-NO WATER...I THINK THAT MAY HAVE MADE THE MUFFS WAY TO DENSE FOR ME....THE FLAVOIR WAS TASTY,BUT THE MUFFS WEREN'T CAKEY ENOUGH FOR MY TASTE
    KM
    FLORIDA

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  • on March 13, 2009

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    I made these last night with a friend. They're delicious. I kinda messed up on my topping (I didn't use real butter, so the middle of the muffins had a hard time rising. But besides looking a little funky, they taste amazing! I highly recommend using Bonne Maman preserves- they are a little pricey some places, but trust me, they are the best preserves ever.

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  • on October 17, 2008

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    I've made these twice: once with a white cake mix and once with a yellow cake mix. We loved them both times. They were tasty and moist. In fact, I've made all the recipes on this episode and they were great

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