Cherry Almond Muffins
Cherries and almond...the perfect marriage! With an abundance of cherries on hand, making something with cherries and almond was a must. Cherries and almond are made for one another...it is a wonderful flavor combination.
During my cherry recipe search, I found this one from King Arthur Flour. I did make a slight change. Instead of 1/2 cup of milk I used 1/4 cup of milk and 1/3 cup of sour cream...the muffins were light and tasty...but of course, they were tasty, there are cherries and almonds!
adapted from King Arthur Flour
Preheat oven to 375° F.
Yield: 12 muffins
1/2 cup butter
1 cup granulated sugar
2 large eggs, at room temperature
2 cups all-purpose flour
1/4 cup milk
1/3 cup sour cream
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped and drained
1 cup slivered almonds, lightly toasted
1 tsp almond extract
1 tsp vanilla
Cream butter and sugar until fluffy. Beat in the eggs, one at a time. Mix in the sour cream.
Sift together the dry ingredients and add them, alternately with the milk to the butter/sugar mixture. Stir in the almond extract and vanilla, then gently fold in the almonds and cherries.
Spoon the muffin batter into 12 greased muffin cups. The cups will be quite full. Sprinkle each muffin with a bit of raw sugar. Bake in a preheated oven for 20-25 minutes. Check the muffins at 20 minutes.
We enjoyed the muffins with a cup of coffee in the morning. And, yes, I shared with my neighbor!