Warning: Only proceed if you like delicious muffins and don’t mind a few extra calories every once in a while.

This recipe combines two things I love. The essence of almond pound cake and cherries but in muffin form. Yum!

I hope you enjoy this recipe as much as I do.

Adapted from Taste of Home, Cherry Almond Muffin

Yield: 18-20 muffins

Batter

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup cold butter, cubed
• 2 eggs
• 3/4  cup sour cream or Greek Yogurt
• 1/3  cup milk
• 1 tsp almond extract
• 1 tsp vanilla
• 2 cups fresh (or frozen) cherries, pitted and chopped
• 1/4  cup almonds, sliced

Topping:

• 1/2 cup all-purpose flour
• 3 tbsp sugar
• 4 tbsp cold butter
• 1/4 cup almonds, sliced

Preheat oven to 350°. Grease muffins tins with cooking spray or fill muffin tins with liners. Set aside.

Muffin Batter:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs(this takes a while but it’s worth it). In a separate bowl, beat the egg, sour cream, milk and extracts until smooth; stir into dry ingredients just until moistened (batter will be thick). Then, fold in the cherries and sliced almonds. Set aside.

Topping:

Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside.

Fill greased muffin cups 3/4 full with batter. Sprinkle with topping. Bake at 350° for 27-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire racks. Yield: 18-20 muffins.

I liked these muffins right from the oven but I think they were even better the next day. Store in an airtight container. Enjoy!

Note: If you buy your spices and nuts in the Ethnic/Hispanic food aisle in the grocery store, they are almost always much cheaper. I only paid 75¢ for the sliced almonds for this recipe and the extracts where half the price of the store brand.