Maraschino Mini Muffins Recipe

Read reviews (1)

Rate recipe

These cherry-studded mini muffins never last long around our house.—Stephanie Moon, Boise, Idaho.

[X]

Rate Maraschino Mini Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Maraschino Mini Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

Ingredients

1/3 cup butter, softened
2/3 cup sugar
1 egg
1 cup milk
1 tablespoon maraschino cherry juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup vanilla or white chips
1/3 cup finely chopped maraschino cherries

Directions

In a bowl, cream butter and sugar. Add eggs and mix well. Combine the milk, cherry juice and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. Fold in the chips and cherries.
Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 126 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 179 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

Originally published as Maraschino Mini Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas