Ingredients for Mini Maraschino Cherry Muffins
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup milk
- 1 large egg
- Gold Medal All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Maraschino Cherry
- Blanched Almond
- Powdered Sugar
- Maraschino Cherry Juice
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How to Make Mini Maraschino Cherry Muffins
- Preheat oven to 400°F (200°C).
- Grease the bottoms of 24 miniature muffin cups or 12 regular-size muffin cups with shortening or cooking spray. Alternatively, line with paper baking cups.
- In a medium bowl, beat together the granulated sugar, softened butter, milk, and egg using a fork or wire whisk until well blended and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently just until the flour is moistened. Do not overmix.
- Fold in the chopped maraschino cherries and toasted slivered almonds (if using).
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- While the muffins are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar with enough milk or lemon juice to create a smooth, pourable glaze.
- Once baked, immediately remove the muffins from the pan and transfer them to a wire rack to cool slightly.
- Drizzle the glaze over the warm muffins.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
7g
Carbs
3g
