Cherry Almond Muffins
When cherries are in season, make muffins! The Cherry Almond Muffins are the perfect Spring and Summer treat to make!
Ingredients
- 3 cups of all purpose flowers
- 4 teaspoons of baking powder
- ½ teaspoon of salt
- 1 teaspoon of allspice
- 2 large eggs room temperature
- 1 cup of granulated white sugar
- 1 cup of milk room temperature
- 2 teaspoons of almond extract
- 1 cup of melted butter cooled
- 2 cups of cherries pitted and chopped
- vanilla frosting optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, mix with a hand blender eggs and sugar. Add in milk, almond extract, and melted butter. Mix well.
- Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX.
- Fold in cherries.
- For jumbo muffins, grease muffin tins and divide evenly over 10-12 muffin tins.
- For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 22-24 cupcake openings.
- Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.
- Remove from heat and allow muffins to cool.
- Drizzle muffins with melted vanilla frosting if desired.