Almond Cherry Muffins

These moist muffins are filled with sweet cherries and have a lovely almond flavor.

📝 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. 1Preheat oven to 425℉/220℃. Grease 12 muffin cups or line with muffin liners.
2. 2In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine.
3. 3In 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. 4Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired.
5. 5Bake 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.