Candied Cherry & Chocolate Chip Muffins

 

Tasty & Pretty regular or mini iced muffins❣

Ingredients:

1/2 cup (1 stick) unsalted butter*

coconut oil cooking spray or paper liners

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon pink Himalayan or sea salt*

3/4 cup milk or unsweetened almond milk (plain or vanilla)

2 - 3 drops red food coloring

1 teaspoon almond or vanilla extract**

2 large eggs

1/2 cup chopped candied cherries (or well drained & dried maraschino cherries)

1 cup regular or mini semi sweet chocolate chips***

icing (optional)

1 cup powdered sugar

2 tablespoons milk, almond milk or half & half

1/2 teaspoon almond or vanilla extract

1 drop red food coloring (optional)

candy sprinkles (optional)

Method:

Preheat oven to 350*. Melt the butter. Add the food coloring to the butter and set aside to cool. Generously grease a muffin pan with coconut oil cookie spray, or line with paper or foil liners. Set aside.

In a medium bowl, sift together the flour, sugar, baking powder and salt. Set aside.

In a large bowl, use a whisk beat together the butter, milk, eggs, food color and extract until well blended. Gently stir the dry ingredients into the butter mixture, just until all of the ingredients are moistened and combined. Stir in the cherries and chocolate.

Divide the batter evenly between 12 regular sized muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pans for 5 to 10 minutes. 

Remove from the muffin pan and transfer to a rack to finish cooling completely.

If desired, create an icing to drizzle over the top of each muffin ~ Sift the powdered sugar into a bowl. Add the milk, extract and food color to the sugar. Use a fork or mini whisk to thoroughly blend together. Dip the tops of the muffins into the icing, or use a spoon or pastry bag to drizzle the icing over the top of each muffin. Set aside to allow the icing to set. Makes 12. Store in an airtight container in the refrigerator.

*If salted butter is used, omit the pink or sea salt.

**I like almond extract, but if you prefer, vanilla extract may be used.

***When making regular size muffins, I use regular chocolate chips. When making mini muffins, mini chocolate chips may be used. ~ To make mini muffins, use a mini pan and liners. Use a one inch cookie scoop to fill each liner with about 2 tablespoons of batter. Bake for 10 minutes. If desired, dip or drizzle the muffins with icing and top with a pinch of sprinkles. Makes about 44 mini muffins.

Notes: 

These pretty pink muffins are perfect to serve at bridal & baby showers, tea, brunch, Valentine's Day, Easter, Mother's Day, Christmas & more.

I was inspired to make these muffins, because I had some leftover candied cherries from my Christmas baking. I made mini muffins to include in Valentine treat gift boxes. They also would be pretty to include on a dessert charcuterie. ❤️