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my chocolate chip-cherry muffins (minis)

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Private Recipe by
Sharon Colyer
Louisville, KY

I found this recipe at Taste of Home, a couple of years ago. My son loves cherry and chocolate together, so he really liked these little muffins. Original came with glaze. I added the frosting and have tweaked main recipe.

yield serving(s)
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For my chocolate chip-cherry muffins (minis)

  • 1 1/2 c
    all-purpose flour or unbleached all-purpose flour
  • 1/2 c
    sugar
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 lg
    egg
  • 1/2 c
    2% milk
  • 1/4 c
    vegetable oil
  • 3/4 jar
    red maraschino cherries, drained (reserve juice - use 2 tbs. for glaze, if using and any cherries not using)
  • 3/4 c
    miniature semisweet chocolate chips
  • 1/3 c
    pecans, chopped
  • ********GLAZE********
  • 1 c
    confectioners' sugar
  • 2 Tbsp
    reserved cherry juice
  • ******FROSTING******
  • 1/4 c
    (half a stick) butter, melted
  • 1/3 c
    hershey's cocoa
  • 1 1/2 c
    confectioners' sugar
  • 1/4 c
    and possibly more, 2% milk
  • 1/2 tsp
    vanilla extract

How To Make my chocolate chip-cherry muffins (minis)

  • 1
    Preheat oven to 375°F. Grease mini muffin pan(s) or use paper liners.
  • 2
    In a large bowl, combine flour and next 3 items. In another bowl, whisk egg, milk, and oil; stir into dry ingredients, just until moistened.
  • 3
    Drain maraschino cherries; reserve 2 Tbs. cherry juice for the glaze. (Save remaining juice and any cherries for another use or discard.) Chop cherries; fold chips, pecans, and cherries into batter.
  • 4
    Drop by tablespoonsful into greased miniature muffin tins or use paper-liners. Bake for 10-13 minutes, or until muffins test done. Cool for 10 minutes; remove from pans to wire racks. Makes about 4 dozen.
  • 5
    GLAZE: Combine 1 cup confectioners' sugar with the 2 Tbs. reserved cherry juice, to make a thin glaze; drizzle over muffins. OR, make this chocolate frosting below to drizzle.
  • 6
    CHOCOLATE FROSTING (half recipe): Melt 1/4 cup butter; stir in the 1/3 cup cocoa. Alternately, add 1 1/2 cups conf. sugar and 1/4 cup or so 2% milk, beating to right consistency for drizzling. Add more milk, if needed, in small amounts. Use more than called for, if necessary. Stir in vanilla extract. Makes about 1 cup.
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