Skip to main content

Cherry Chip Muffins


I'm excited to be joining the #MuffinMonday bakers this month, it's been a while! I keep a board on Pinterest full of muffin recipes to try, but I kept coming back to this one from Taste of Home.   

I used my cookie scoop to portion out the dough, it makes it so easy.  Since I omitted the nuts due to allergies and filled the tins more than the recipe stated, I got 30 muffins.


I thinned out my glaze a bit more with the cherry juice, which gave them a gorgeous pink color.


Using the mini chips really lets everything get evenly distributed throughout the muffin. One of my favorite treats is a chocolate covered cherry, and these muffins definitely remind me of those.


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Cherry Chip Muffins


Cherry Chip Muffins
Author:

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 vegetable oil
  • 1 (10-ounce) jar red maraschino cherries
  • 3/4 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans (omitted)
  • 1 cup confectioners' sugar

instructions:

  1. Heat oven to 375ยบ.
  2. In a bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened.
  3. Drain cherries, reserved 2 tablespoons of juice for glaze (discard remaining juice or save for another use). Chop cherries; fold into the batter with chocolate chips.
  4. Scoop the batter by tablespoonfuls into greased or paper-lined heart-shaped or miniature muffin cups.
  5. Bake at 375' for 10-13 minutes or until muffins test done. Cool for 10 minutes; remove from pans to wire racks.
  6. Combine confectioners' sugar and reserved cherry juice to make a thin glaze; drizzle over muffins.
Source: https://www.tasteofhome.com/recipes/cherry-chip-muffins/ 
cherry, chocolate,
Muffins, Breakfast, Dessert, Valentine's Day
American
Created using The Recipes Generator


Comments

  1. These would be adorable in heart shaped muffin cups for Valentine's Day. I think I will surprise my family with them.

    ReplyDelete
  2. Ever year for her birthday I buy my sister chocolate covered cherries because they are her favorite candy. I need to make her your mini muffins!

    ReplyDelete
  3. These have a gorgeous Valentine's Day look to them. And I am on a cherry kick lately so you know I would be nuts for these.

    ReplyDelete
  4. I love these!! My family would eat these up. Chocolate covered cherries are a favorite of mine too. :)

    ReplyDelete
  5. These are soooo pretty! I bet they would be adorable baked in a heart shaped muffin tin!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi