- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 Eggland's Best Egg
- 1/2 cup plain yogurt
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup red candied cherries, chopped
- In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries.
- Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2 dozen.
Originally published as Mini Cherry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p8
Reviews for Mini Cherry Muffins(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Dec. 9, 2012
I love the combination of the cherries and almond in these delightful muffins. I made them to take to a brunch potluck, they were a hit. I followed the recipe to the "T" and would not change a thing.