Prep 15 mins
Cook 17 mins
Perfect the Christmas season. TOH Holiday and Celebrations
- 3⁄4 cup butter, softened
- 3⁄4 cup sugar
- 1 egg
- 1⁄2 cup plain yogurt
- 1⁄2 teaspoon almond extract
- 1 cup all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup candied red cherries, chopped
- In a small mixing bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries.
- Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350' for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Sooo buttery and delicious! I subbed drained chopped maraschino cherries for the candied cherries since there were none to be had at the grocery store and vanilla for the almond extract due to personal taste. Everything else stayed the same. These are easy to make and I KNOW I will be making them often. Mine spread a little bit over the top but I think that was due to the fact that I overfilled the muffin cups ~ next time I will be sure not to. Thanks so much for posting a great little gem!
Very tasty, rich and buttery little morsels. Almost more like a soft butter cookie than a muffin. I like them better after they had cooled for an hour or so. Yummy. I made these in small mini muffin pans and got just over four dozen extra small muffins. Very nice addition to my cookie tray. Thanks, LEEEZAH.