Cherry Chip Muffins

Cherry Chip Muffins

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    cups all-purpose flour

  • ½

    cup sugar

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • 1


  • ½

    cup milk

  • ¼

    cup canola oil

  • 1

    jar (10 ounces) red maraschino cherries

  • ¾

    cup miniature semisweet chocolate chips

  • ½

    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 near 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.


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