Almond Cherry Muffins

Ingredients

• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 grams) granulated or brown sugar
• 1 large egg, (slightly beaten)
• 1 cup (227g) yogurt
• 1/3 cup (80ml) canola oil ((or vegetable, safflower))
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract*
• 1 1/2 cups (300 grams/11 ounces) cherries, halved and pitted
• 1/2 cup slivered or sliced almonds ((better if toasted), plus extra (not toasted) to sprinkle on top)

Instructions

1. 1

   Preheat oven to 425℉/220℃. Grease 12 muffin cups or line with muffin liners.

2. 2

   In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.

3. 3

   In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining.

4. 4

   Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired.

5. 5

   Bake for 3 minutes, then reduce the oven temperature to 375℉/190℃. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely.