Cherry Surpise Muffins

Charlotte Carlile


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 votes

Makes 48 tiny muffins
30 Min
10 Min


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

How to Make Cherry Surpise Muffins


  • 1Preheat oven to 350 degrees. Grease tiny muffin tins (I spray with cooking spray) and sprinkle chopped pecans in bottom of tins.
  • 2Cream together brown sugar, granulated sugar and butter. Add egg yolks and vanilla extract and blend.
  • 3Sift flour and baking powder together and add, blending well. Fold in stiffly beaten egg whites (by hand).
  • 4Place 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)
  • 5Bake at 350 degrees for 10 minutes and while still warm, roll in confectioners sugar.

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About Cherry Surpise Muffins

Main Ingredient: Flour
Regional Style: Southern
Hashtags: #cherry, #cakes

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