ok so I’m kind of on a muffin kick lately. just call me the muffin madame.
the peach muffins I made a few weeks ago were such a hit that I decided to branch out to yet another fruit that I haven’t cooked with before – the cherry. my goal was similar again, a muffin that tasted good and slightly sweet but not a muffin with icing glaze or anything too totally unhealthy. I ended up making these the day before my sister’s first day of college classes. we made an impromptu trip to see her that day with a fresh delivery of cherry almond muffins and a bouquet of flowers in tow. happy start of the school year!
-2 c. (about 1 pound) of halved, pitted cherries (hint: cherries are expensive like $5/lb. if you are buying from the grocery store and they come prepackaged in those zipper bags like grapes – just open another bag and move a lot of cherries out of your bag to the other bag!)
-3 c. flour
-2 t. baking powder
-2 t. baking soda
-1 c. milk
-1/2 c. natural applesauce (ironically I had some left over from puppy pawty pupcakes)
-1 t. vanilla extract
-2 t. almond extract
-1 c. sugar
-1 c. sliced almonds
1. preheat oven to 400 degrees. mix all ingredients together in a large bowl except for the cherries and almonds.
2. pull about 75 sliced almonds out to the side for topping. mix the remainder of the almonds into the muffin mixture.
3. line a muffin tin with paper liners. fill each liner halfway with muffin mixture. then add about 2 cherries. top with more muffin mix to fill each 3/4 of the way full. top each muffin with about 3 sliced almonds for garnish before baking.
4. bake for approximately 10-12 minutes. serve warm with butter optional.
makes 24 muffins