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Cherry Chip Muffins

 Cherry Chip Muffins
"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."
48 ServingsPrep/Total Time: 30 min.


  • 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 canola oil
  • 1 jar (10 ounces) red maraschino cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup confectioners' sugar
  • Softened cream cheese, optional


  • In a large bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the 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 the chips, pecans and cherries into the batter.
  • Drop by tablespoonfuls into greased or paper-lined heart-shaped or
  • miniature muffin cups. Bake at 375° for 10-13 minutes or until a
  • toothpick inserted near the center comes out clean.
  • Cool for 10 minutes; remove from pans to wire racks. Combine

2 of 2

Cherry Chip Muffins (continued)

Directions (continued)

  • confectioners' sugar and reserved cherry juice to make a thin glaze;
  • drizzle over muffins. Serve with cream cheese if desired. Yield:
  • about 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 74 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.