| Level: | Easy |
| Total: | 32 min |
| Prep: | 12 min |
| Cook: | 20 min |
| Yield: | 18 muffins |
Ingredients
- 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
- 1 box vanilla cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
- 1/2 cup cherry preserves
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 252 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 33 mg |
| Sodium | 190 mg |
Reviews
I think these were fantastic. I didn’t have any problem with the middles sinking. Not sure what I did right or wrong? Very good flavor.
One of the best muffins ever. Prepared exactly like recipe. No problems.
The reason everyone’s muffins are sinking is because cake mixes have decreased in volume. They are now 16.5 ounces and they used to be- for decades- 18.5. This change happened last year. The best way to make the adjustment is to by two boxes and keep one for making adjustments. I recently bought a scale so I could do this. Yes, it’s very annoying but I have many wonderful recipes based on cake mixes,so, what’s a cook to do?
Keep the extra mix in a jar in the freezer and it will last a long time.
This recipe is good but every time I make them they sink in the middle. I tried using less dough, lower tempature. I don’t know why they keep sinking?
My family and I love this recipe. I’m not a big fan of cherry anything but this was good. I added some chopped pecans to the topping to go along with the almonds. The pecans added a pleasant flavor to it.
The flavor was good, but mine fell in the middle like everyone else.
These muffins were great!!! I used strawberry preserves and I plan to try others.
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.
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 🙂
I think the muffins were good but the topping remained all floury. I think I will try this recipe again but without the topping and that should make it better.