Maraschino Mini Muffins Recipe

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These cherry-studded mini muffins never last long around our house.—Stephanie Moon, Boise, Idaho.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 24 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Maraschino Mini Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p47

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Reviewed Dec. 25, 2009

"My DH liked them, but I thought they were bland."

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