Marcona Almond-Cherry-Chocolate Chip Cups
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 18 mins
Total time: 43 mins
  • 16 tablespoons (2 sticks) unsalted butter
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1¼ cup all purpose flour
  • 3 eggs, beaten, room temperature
  • ⅔ cup Marcona almonds, coarsely chopped
  • ⅔ cup dried cherries, chopped
  • ⅔ cup chocolate chips
  1. Preheat the oven to 350°. Set aside two 12-cup muffin pans.
  2. Place the butter, sugar and brown sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot. Whisk to blend the ingredients together. Set aside to cool for 15 minutes.
  3. Whisk in vanilla, then the flour. Continuously whisk the mixture while adding the eggs.
  4. Lastly, use a wooden spoon to mix in almonds, cherries and chocolate chips.
  5. Spray one pan and three cups of the second pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the greased muffin cups.
  6. Bake at 350°, on a rack in the middle of the oven, for 18 minutes, rotating pans front to back and side to side halfway through.
  7. Remove from oven and cool completely in the pan. Use a small metal spatula to go around the edges of Marcona almond-Cherry-Chocolate Chip Cups.
  8. Remove from the pan and serve.
Recipe by Desserts Required at