Cherry Chip Muffins Recipe

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Cherry Chip Muffins Recipe
Cherry Chip Muffins Recipe photo by Taste of Home
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Cherry Chip Muffins Recipe

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When Valentine's Day rolls around, I like to bake these cute muffins in small heart-shaped tins. Drizzled with pink icing, they look adorable and taste wonderful. —Shirley Glaab, Hattiesburg, Mississippi
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 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

Directions

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 in the center comes out clean.
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. Yield: about 4 dozen.
Originally published as Cherry Chip Muffins in Quick Cooking January/February 1999, p47

Nutritional Facts

1 each: 74 calories, 3g fat (1g saturated fat), 5mg cholesterol, 44mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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 in the center comes out clean.
  3. 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. Yield: about 4 dozen.
Originally published as Cherry Chip Muffins in Quick Cooking January/February 1999, p47

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Reviews forCherry Chip Muffins

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MY REVIEW
gunslinger User ID: 544392 243538
Reviewed Feb. 9, 2016

"Taste like a chocolate covered cherry! A deliciously different muffin, makes a great brunch or snacktime addition"

MY REVIEW
sjbehanna User ID: 1416014 69779
Reviewed Feb. 4, 2011

"We all liked this muffin and didn't change anything. Well make again."

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