Mini Maraschino Cherry Muffins

A sweet cherry glaze brings out the best of an almond and cherry muffin. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 8, 2009

Make with

Gold Medal Flour

Ingredients

1/4

cup granulated sugar

1/4

cup butter or margarine, melted

1/2

cup milk

egg

cup Gold Medal™ all-purpose flour

teaspoon baking powder

1/4

teaspoon salt

1/3

cup chopped well-drained maraschino cherries

1/4

cup chopped blanched almonds

1/2

cup powdered sugar

to 4 teaspoons maraschino cherry juice

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1

Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
2

In medium bowl, beat granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full).
3

Bake 10 to 15 minutes or until golden brown.
4

Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over warm muffins. Serve warm if desired.

End up with empty cups in your muffin pan? If you've greased them, fill the empty ones half full with water. It keeps the grease from burning and all the cups will bake more evenly.