Cherry Chocolate Chip Muffins are a tasty way to start the day! A tender muffin with a hint of almond flavor sprinkled with chocolate chips and maraschino cherries are baked and dipped into a cherry flavored glaze.
These are a great portable breakfast, or a delicious weekend muffin recipe to make for the family!
🧁 Muffins vs Cupcakes
What is the difference between a muffin and a cupcake? You might think not much when you look at the photos of these Cherry Chocolate Chip Muffins. However, there is a difference, and that is in the method of mixing them.
Cupcakes generally start out by creaming butter and sugar. They are lighter in texture and usually have a decent amount of frosting topping them.
Muffins come together a little quicker and usually the dry ingredients are mixed separately from the wet ingredients, then they are combined. They can be naked (no icing), have a crumb topping, icing drizzle, or glaze, rather than the thick frosting topping.
These bakery style muffins fall into the later category but have an added cherry flavor glaze to give them a little more of a gourmet feel.
- In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
- In another mixing bowl, whisk together the egg, milk, oil, and almond extract.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the maraschino cherries and chocolate chips.
- Using a ¼ cup scoop, place the muffin batter into paper lined muffin pan.
- Bake for 15 minutes.
- Cool for 10 minutes on a cooling rack.
- In a small mixing bowl, whisk together the confectioner sugar, cherry juice, melted butter, and almond extract.
- Dip the tops of the still slightly warm muffins into the glaze. Return the muffin to the cooling rack and allow the glaze to dry.
- Store in an airtight container up to 4 days on the counter. Freeze up to 2 months.
⏲️ Baking time
👪 Serving size
1 Muffin is equal to 1 serving with 308 calories per serving.
💭 Top Tips
- Make a well in the center of the dry mix and add the wet mixture to that well. Then stir from the outside in until the ingredients are just mixed. This will lend to a light and fluffy muffin texture.
- Adjust the thickness of the glaze by adding more confectioners sugar if it is too think and more cherry juice if it is too thick.
- Freeze the muffins in an airtight container up to 3 months.
- These muffins can be stored on the counter up to 3 days and be stored in the fridge up to 5.
- Stir ½ cup of chopped toasted pecans or almonds into the muffin batter with the chocolate chips and cherries.
- Substitute 1 cup fresh pitted and chopped cherries for the maraschino cherries.
Cherry Chocolate Chip Muffins
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FOR THE MUFFINS
FOR THE ICING
- 1½ cups confectioners sugar
- 2 tablespoon maraschino cherry juice
- 1 tablespoon melted butter
- ½ teaspoon almond extract
- Preheat the oven to 375 degrees and place 12 paper liners in a muffin pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a 4-cup measuring cup whisk together the egg, milk, canola oil, and almond extract.
- Add the wet ingredients to the dry and stir just until mixed.
- Fold the chocolate chips and cherries into the batter and stir until just combined.
- Using a ¼ cup scoop, transfer the muffin batter to the paper lined muffin pan. Decorate with additional maraschino cherries and chocolate chips if desired.
- Bake for 15 minutes or until muffin is no longer wet in the center and a toothpick inserted into the center comes out clean. Remove from the oven and cool for 10 minutes.
- Remove the muffins from the pan and place on a cooling rack with wax paper beneath the rack. In a small mixing bowl combine the powdered sugar, butter, cherry juice, and almond extract. Dip the top of the muffin into the glaze and return to the cooling rack. Allow to cool completely. Store in an airtight container.