Cheery Cherry Muffins
Submitted by debjrn81
Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.
YIELD
1 dozenPREP
20 minCOOK
30 minREADY
1 hrsThese muffins are a cherry lover’s dream. Quartered maraschino cherries dot the tender buttermilk crumb, while a splash of almond extract ties everything together with that classic cherry-almond flavor combination.
The batter comes together with the standard muffin method: whisk the wet, whisk the dry, combine, and don’t fuss over it. A few lumps are your friend here.
What really sets these apart is the crunchy almond-sugar topping that gets scattered over each muffin before baking. It bakes into a sweet, nutty crust that shatters with each bite.
Chef Tips
- Stir the batter just until the flour disappears. Overmixing is the number one reason muffins turn out tough and dense.
- Pat the cherry quarters dry with a paper towel before folding them in. Excess moisture creates soggy pockets in the crumb.
- For extra almond punch, swap a quarter cup of the flour for almond flour. It adds richness without changing the texture much.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease muffin cups.
In a large mixing bowl, combine flour, sugar, cherries, baking powder and salt.
In a separate bowl, mix milk, oil, cherry juice, egg, and almond extract.
Make a well in the dry ingredients and stir in liquid.
Fill muffin cups ⅔ full.
Combine almonds and remaining sugar; sprinkle over batter.
Bake at 350℉ (180℃). for 25 to 30 minutes.
Cool 10 minutes before removing from muffin cups.
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