Cherry Pecan Muffins

$- 1 cup fresh or frozen cherries, pitted and halved - 1/2 cup pecans, roughly chopped - 1 1/2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup buttermilk - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt I love using fresh or frozen cherries in my muffins. They add a sweet, juicy burst. Pitting and halving them is easy. Just slice them in half and remove the pit. If you use frozen cherries, let them thaw first. This prevents too much moisture in your batter. Pecans give a nice crunch. I always chop them roughly for the best texture. The all-purpose flour is the base. It helps the muffins rise and stay fluffy. The sugar adds sweetness, balancing the tartness of the cherries. Melted unsalted butter keeps the muffins moist. Eggs add richness and help bind everything together. Buttermilk gives a slight tang and makes the muffins tender. Vanilla extract adds a lovely aroma. Baking powder and baking soda are essential for rising. They create air pockets, making your muffins light. Salt enhances all the flavors, making them pop. - Additional spices (e.g., cinnamon or nutmeg) - Chocolate chips - Coconut flakes You can get creative with optional add-ins. A sprinkle of cinnamon or nutmeg can warm your muffins. Chocolate chips add a sweet twist. Coconut flakes bring a tropical flair and chewiness. These options let you customize your muffins to suit your taste, making them even more irresistible. If you're excited to try this recipe, check out the Full Recipe for Cherry Pecan Muffins! - Preheat your oven to 375°F (190°C). - Prepare your muffin tin with paper liners or grease it with cooking spray. - In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This blend sets the base for your muffins. - In a large bowl, whisk together 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until smooth. - Add 2 large eggs, one at a time, whisking well after each one. - Next, mix in 1/2 cup of buttermilk and 1 teaspoon of vanilla extract until everything is fully combined. - Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix. - Gently add in 1/2 cup of roughly chopped pecans and 1 cup of fresh or frozen cherries, ensuring you keep the cherries intact. - Divide the batter evenly among the muffin cups, filling each about 2/3 full. - Bake in your preheated oven for 20-25 minutes. Check with a toothpick to see if it's done. - After baking, let the muffins cool in the pan for 5 minutes. - Transfer them to a wire rack to cool completely. For a great look, arrange the muffins on a platter. A dusting of powdered sugar adds a nice touch. You can also serve them warm with whipped cream or cherry compote for extra flavor. Measuring ingredients correctly is very important. Use dry measuring cups for flour and sugar. Use liquid measuring cups for buttermilk and melted butter. This helps keep the right balance in your muffins. Overmixing can make muffins tough. Mix just until the dry and wet ingredients blend. A few lumps are okay! To make moist muffins, use buttermilk. It adds richness and flavor. Also, don’t bake too long. Check them a few minutes early. For sweetness, use ripe cherries. You can also add a bit of almond extract for depth. This makes each bite special. If your muffins are dense, you may have overmixed the batter. Try to mix less next time. If the tops burn, lower the oven temperature by 25°F. This gives the muffins time to bake through without burning. These tips will help you bake perfect cherry pecan muffins every time! For the Full Recipe, check the earlier section. {{image_2}} You can change the flavor of your cherry pecan muffins easily. Try using almond extract instead of vanilla. This change adds a lovely nutty taste that pairs well with cherries. You can also add lemon zest to the batter. This small twist gives a bright, fresh flavor that lifts your muffins. If you need to make dietary changes, I have some great tips. For gluten-free muffins, use a good gluten-free flour blend. Make sure it has a binding agent, like xanthan gum, to help the texture. If you want to go vegan, you can swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. For buttermilk, use almond milk with a splash of vinegar. This will give you a dairy-free option. You can also make seasonal twists on this recipe. Add other fruits like blueberries or diced apples for a different flavor. These fruits bring their own sweetness and texture. If you want to change the nuts, try walnuts or hazelnuts. They add a unique crunch and flavor to your muffins. Each of these variations keeps your muffins exciting and fun to bake. For the full recipe, check out the Cherry Pecan Muffins section above. To keep your cherry pecan muffins fresh for a few days, place them in an airtight container. You can store them at room temperature for up to three days. Make sure the muffins cool completely before sealing them. This step prevents moisture from making them soggy. If you want to save muffins for later, freezing them is a great option. Wrap each muffin in plastic wrap, then place them in a freezer bag. They can stay frozen for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. For a quick reheat, pop them in the microwave for about 20 seconds. Alternatively, you can warm them in the oven at 350°F (175°C) for 10 minutes. For short-term storage, use a container that seals tightly. Glass or plastic containers work well. Avoid containers that let air in, as this can dry out your muffins. Keeping them away from moisture is key. A dry environment helps keep your muffins soft and tasty. To check if your muffins are ready, use the toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, your muffins are done. If the toothpick has wet batter, bake for a few more minutes. This simple test helps ensure perfect texture every time. Yes, you can use frozen cherries! Just remember to thaw them first. Drain any extra juice to avoid soggy muffins. Frozen cherries may not be as firm as fresh ones, but they still taste great. For best results, gently fold them into the batter to keep their shape. There are many ways to boost flavor! You can add spices like cinnamon or nutmeg for warmth. A splash of almond or lemon extract brightens the taste. Experiment with these additions to find your favorite flavor combo. Each option brings a unique twist to your cherry pecan muffins. Serve your muffins warm for the best experience. Pair them with whipped cream or a spoonful of cherry compote for added delight. You can also arrange them on a pretty platter and dust with powdered sugar. These simple touches make your muffins stand out. You can find the full recipe for Cherry Pecan Muffins in the earlier sections of this article. It guides you through each step, making it easy to bake these delicious treats at home. You’ve learned the key ingredients and steps to bake cherry pecan muffins. Remembering to mix dry and wet ingredients carefully will help you achieve the right texture. Feel free to explore different flavor and dietary adjustments to suit your taste. Proper storage will keep your muffins fresh longer. With these tips and tricks, you can bake muffins that impress. Enjoy your delicious creations!$

Indulge in the delightful taste of Cherry Pecan Muffins! This easy recipe combines fresh cherries and crunchy pecans for a delicious treat perfect for breakfast or a snack. With simple ingredients and quick prep, you'll have 12 scrumptious muffins ready in no time.Treat yourself to a batch today!

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Ingredients

1 cup fresh or frozen cherries, pitted and halved

1/2 cup pecans, roughly chopped

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the melted butter and sugar until smooth.

Add the eggs one at a time, whisking well after each addition, followed by the buttermilk and vanilla extract. Mix until fully combined.

Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined (do not overmix).

Gently stir in the chopped pecans and cherries, being careful not to break up the cherries too much.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins

- Presentation Tips: Arrange the muffins on a platter and dust lightly with powdered sugar for an elegant touch. You can also serve them warm with a dollop of whipped cream or a side of cherry compote for added flavor.