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| Servings |
muffins
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Ingredients
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 egg
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 jar maraschino cherries
- 1/2 cup mini chocolate chips
- A few drops red food coloring if desired
- 1 cup milk chocolate chips
- 2 tsp heavy cream
- Additional maraschino cherries for decorating if desired
Ingredients
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Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, stir together the sugar, milk, oil, and egg.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Drain the maraschino cherries.
- Coarsely chop the cherries in a food processor or with a knife.
- Gently fold the cherries into the batter. Place 16 cupcake liners in a cupcake pan.
- Spoon the batter into the paper liners, filling 3/4 full. Bake at 400 degrees for 5 minutes and then lower the temperature to 350 degrees and bake for an additional 13–15 minutes.
- A toothpick inserted in the center of the muffins should come out clean.
- Allow the muffins to cool for 5 minutes, remove them from the pan, and place them on a wire rack to cool completely.
- Chocolate Glaze: Place chocolate chips and heavy cream in a microwave-safe bowl; melt in the microwave for 30 seconds.
- Stir the chocolate chips and continue to microwave them in 20 second intervals, stirring in between, until the chocolate chips are melted smooth.
- Once the muffins are cool, spoon glaze on top of each muffin.
- Place a maraschino cherry on top to decorate the muffins, if desired.
Recipe Notes
Photos and recipes courtesy of the National Cherry Growers & Industries Foundation.
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