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%