This muffin recipe is mildly sweet, moist and has a subtle, tangy flavor from the sour cream. The cherry and almond flavors blend nicely ~ neither one is overpowering.
- 6 tablespoons butter, softened
- 2/3 cup sugar
- 2 large eggs, lightly beaten
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/3 cup sour cream
- 1-1/2 teaspoon vanilla extract
- 1-1/2 teaspoon almond extract
- 1-1/2 cups fresh cherries, pitted and chopped
- 2 tablespoons sliced almonds, very finely chopped
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon (optional)
Preheat the oven to 375°F. Thoroughly grease the cups of a standard-sized muffin pan.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy.
In a separate bowl, combine the flour, baking powder and salt. Add to the egg-butter mixture and combine well.
Add the milk, sour cream, vanilla extract and almond extract. Mix thoroughly - the batter will be relatively thick. Fold in the cherries, then divide the batter between the muffin cups. Each cup should be close to full.
Combine the almonds and sugar (and cinnamon if desired) in a small bowl. Sprinkle some over each muffin.
Bake for about 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then gently twist each muffin to remove and transfer them to a wire rack to cool completely.
Makes 12 muffins