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Real Recipes From Real Home Cooks ®

cherry surpise muffins

(2 ratings)
Sandysandals avatar
Recipe by
Charlotte Carlile
@Sandysandals
Daytona Beach Shores, FL

This recipe came from the Atlanta Cooks for Company cookbook published in 1968. I still treasure this cookbook. You can still get this wonderful old book on Ebay. I make these little muffins every Christmas. The butter and beaten egg whites make them almost crispy and the cherry in the middle is a taste treat.

►
(2 ratings)
yield serving(s)
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For cherry surpise muffins

  • 2 c
    pecans, finely chopped
  • 1/2 c
    dark brown sugar
  • 1/4 c
    white sugar, granulated
  • 1/2 c
    unsalted butter, softened
  • 2
    egg yolks, well beaten
  • 1 tsp
    pure vanilla extract
  • 1 c
    cake flour, not all purpose but cake flour
  • 1/4 tsp
    baking powder
  • 2
    egg whites, stiffly beaten
  • 48
    maraschino cherries, no stem
  • 1 c
    sifted confectioners sugar for rolling

How To Make cherry surpise muffins

  • 1
    Preheat oven to 350 degrees. Grease tiny muffin tins (I spray with cooking spray) and sprinkle chopped pecans in bottom of tins.
  • 2
    Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend.
  • 3
    Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites (by hand).
  • 4
    Place one teaspoon of batter on top of nuts and press a whole Maraschino cherry into center. (very small amount of batter, measure with teaspoon measure to get an idea of how much)
  • 5
    Bake at 350 degrees for 10 minutes and while still warm, roll in confectioners sugar.
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