In September of 2020, we took a pandemic-style trip to Door County – stayed in an AirBnb with a private entrance & no shared spaces, ate all our meals carryout, did nothing indoors – and we never had cherry pancakes for breakfast while we were there. So the first Sunday we were back, we had cherry pancakes at home. Which left me with about a cup of thawed-out pie cherries, and these muffins are the result. Not a replacement for my Better-Than-Stella’s-Cherry-Muffins, simply an alternative.
Makes about 13 muffins
2 1/2 cups unbleached flour (feel free to sub in other types, gluten free, etc.)
1/2 cup grated almond paste
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
2 eggs
1 cup milk
1/3 cup sour cream
5 tablespoons coconut oil (again, feel free to sub in other types, melted butter, vegetable oil, etc.)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup King Arthur cherry jammy bits, or dried cherries
1 scant cup tart cherries, thawed and well-drained if frozen, well-drained if jarred
sliced almonds and granulated sugar for sprinkling on top
Heat the oven to 375°, and line the wells of a 12-cup muffin pan with paper liners, or grease them. You may need a custard cup or other container to make muffin #13,
Place the flour in a large mixing bowl. Add the grated almond paste, and toss, and then add the baking powder, baking soda, salt, and sugar, and toss again. Make a well in the center, and add the eggs, milk, sour cream, and extracts. Mix, but only until all the dry ingredients are moistened – the batter will still be quite lumpy – then fold in the bits or dried cherries, and tart cherries.
Portion the batter into the pan(s) – a muffin scoop is helpful here – and sprinkle the almonds and sugar on top. Bake for about 20-25 minutes until raised and firm.
orginally posted October 2020