Preheat oven to 350° F. Grease muffin pan.
Unroll biscuits from package and roll each biscuit until flattened like a pancake. Cut into quarters.
Spoon a bit of cherry fruit filling (one-two cherries) into center of each quarter. Sprinkle with a few mini chocolate chips.
Pinch together all four edges to form a pouch. It's OK for juices to ooze out of side. Gently roll in granulated sugar.
Place 3 cherry pouches in each muffin cup, with sealed edges facing down or inward (otherwise they will expand and open when baking).
Bake at 350° F for 20 minutes until dough turns a light brown color. Remove from oven and allow to cool for 15 minutes. Gently run a knife around the edges of muffins to help release from pan.
Prepare the glaze by combining chocolate chips and butter in a microwave safe bowl. Microwave for 30-60 seconds until butter is melted. Stir until completely smooth. If chocolate is too thick, add additional butter. Drizzle over top of muffins.
Muffins are best served warm, but can be stored in an airtight container for one day.
This recipe was created by
Julianne fell in love with baking at an early age and got her sweet tooth from her grandmother. In fact, her grandmother nicknamed her “Sugar” because she was always sneaking off with treats in her hands. Her favorite desserts are cheesecakes, cupcakes and a good, soft sugar cookie. She bakes because she loves to make people happy and loves to see the joy on their faces as they devour her treats.
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