2cupsCherriespitted, coarsely chopped, and drained
1cupSlivered Almonds, lightly toastedI used Almond flakes
Sugarfor topping the muffins
Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan.
Cream the butter and sugar until fluffy.
Beat in the eggs, one at a time. Add the almond extract.
Sift together the dry ingredients.
Add sifted flour to butter/sugar mixture alternately with milk.
Gently fold in almonds and cherries.
Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 30 minutes, or until muffins test done.
Store at room temperature for 3 days, or freeze for up to a month.
I only made half the qty and got 6 muffins. Instead of using 1 cup Plain flour, I used 3/4 plain flour and 1/4 cup almond flour. The batter is medium thick consistency. Though I sprinkled the sugar on top before baking, it kinda dissolved. So I sprinkled some more sugar towards the end of baking. If you prefer a well browned muffin, bake only the top portion for the last 3-4 mins of baking. My muffins were ready in 25 - 27 mins.
This Cherry Almond Muffins was printed from https://mariasmenu.com/desserts/cherry-almond-muffins.
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