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Cherry Chip Muffins

SUBMITTED BY: Shirley Glaab      PHOTO BY: Sumchelle

"'When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins,' relates Shirley Glaab of Hattiesburg, Mississippi. 'Drizzled with pink icing, they look adorable and taste wonderful.'"
PREP TIME  20 Min
COOK TIME  10 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 48 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 (10 ounce) jar red maraschino cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup confectioners' sugar
  • softened cream cheese (optional)

DIRECTIONS

  1. In a bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and oil; stir into dry ingredients just until moistened. Drain cherries, reserving 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold chips, pecans and cherries into the batter. Drop by tablespoonfuls into greased or paper-lined heart-shaped or miniature muffin cups. Bake at 375 degrees F for 10-13 minutes or until muffins test done. Cool for 10 minutes; remove from pans to wire racks. Combine confectioners' sugar and reserved cherry juice to make a thin glaze; drizzle over muffins. Serve with cream cheese if desired.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2008 by Sumchelle
These turned out to be addictive little devils. I made the first 24 mini-muffins almost exactly as written (only, omitted nuts and added an extra splash of milk to the batter). For round two, I added a tsp of Almond Extract to the batter. After trying both ways, you definitely need to add the extract. It makes such a difference. TOTAL YIELD: 39 Mini-Muffins, not 48.

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