Instructions

• Preheat oven to 375°F and place 12 paper liners in a muffin pan.
• Drain the jar of maraschino cherries into a measuring cup or small bowl. Measure and set aside 2 tablespoons of the cherry juice for the glaze. Chop the drained cherries and set them aside.
• In a large bowl, stir together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
• In a separate bowl, whisk together 1 large lightly beaten egg, 1/2 cup whole milk, 1/4 cup vegetable oil, and 1/4 teaspoon almond extract until combined.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the batter is mixed and no large streaks of flour remain; do not overmix.
• Fold in 3/4 cup mini semi-sweet chocolate chips, 1/2 cup chopped pecans, and the chopped maraschino cherries until evenly distributed.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 15 to 18 minutes, or until the tops are set and a toothpick inserted into a muffin center comes out with a few moist crumbs or the tops spring back when lightly pressed.
• Remove muffins from the oven and let them cool in the pan for a short time, then transfer the muffins to a wire rack to cool while you make the glaze.
• For the glaze, whisk together 1 cup confectioners' sugar, 1 tablespoon melted butter, and the reserved 2 tablespoons cherry juice until smooth. If the glaze is too thick, thin it with a small amount of milk, a little at a time, until it reaches the desired consistency.
• Drizzle or spoon the glaze over the cooled muffins and allow the glaze to set before serving.