Cooked many times this is a great muffin recipe that uses tinned cherries and chopped pecans. A perfect lunch box treat.
There's a little problem with this recipe - too much moisture! I omitted the milk altogether and used 2 cups of fresh cherries that I tossed with a couple of Tbsp. of sugar which produced their own juice. I creamed 1/2 cup of butter with 3/4 cup of white sugar and then added the eggs one at a time. I only used 1 & 3/4 cup of flour and instead of 2 tsp. of baking powder I used 1 tsp. and added a tsp. of baking soda. I added 1/2 tsp. of cinnamon, 1 tsp. of vanilla, and 1/4 tsp. of almond extract. I left out the nuts as well. I poured the batter into six Texas sized muffins tins lined with paper, topped them with a generous amount of turbinado sugar and baked them at 400 for about 25 minutes. With those changes it's now a 4 star recipe! - 05 Sep 2010 (Review from Allrecipes USA and Canada)
These are so good! I used fresh Bing cherries. I think the wetness of canned cherries may have caused the problems some of the reviewers were talking about. The fresh ones were so good in this. I used half applesauce for the butter, half whole-wheat pastry flour, and reduced the sugar to 1 1/2 cups. I also used walnuts. These are so good and my husband and I cannot stop snacking on them! Thanks for the recipe! I only wish I had thought to add some vanilla or almond extract, I think it would make them even better! - 23 Jun 2006 (Review from Allrecipes USA and Canada)
These muffins really don't bake well at all. Maybe using less sugar would help. Once you get past the ugly apprearance, they taste pretty good. But I've definately made better and I won't be making these again. - 28 Mar 2002 (Review from Allrecipes USA and Canada)