(Makes 12)
These muffins are a special breakfast treat that everyone seems to love. The almond crumb topping and glaze turn ordinary muffins into a luxury. They are great on a weekend morning or make a tasty gift to bring to a friend or neighbor.
Using pitted frozen cherries makes the recipe easier and they are available all year. They can also be chopped straight from the freezer without thawing so no advance planning is truly required; ideal for whenever the urge to bake hits. My son likes to help me in the kitchen these days – especially if it involves operating a small appliance. I use my stand mixer to appease him whenever possible, but this recipe can easily be made without it.
Enjoy with a cup of coffee to start the day or for a sweet treat in the afternoon.
You Will Need:
Muffins:
- 1 ¾ cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ¾ cup whole milk
- ¼ cup vegetable oil
- 1 ¼ cups chopped frozen cherries
- 2 teaspoons cherry extract – I like this: https://amzn.to/3QJF40f – paid link
- 2 teaspoons almond extract
Crumb topping:
- 1/3 cup plus 1 tablespoon almond flour – I like: https://amzn.to/3KagHFi – paid link
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- Pinch salt
Glaze:
- ½ cup powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions:
- Preheat oven to 400 degrees. Line a standard muffin pan with liners and set aside.
- Make the crumb topping – mix the almond flour, sugar, and a pinch of salt in a small bowl. Pour the melted butter and extract over the top and mix with a fork to create a crumbly texture. Set aside.
- Chop the frozen cherries.
- Combine the dry ingredients in the bowl of a stand mixer.
- Beat the egg, then combine with the other wet ingredients – milk, oil, and extracts.
- Add the wet ingredients to the dry mixture all at once. Mix on low just until combined, it should still be lumpy. Add the chopped cherries and mix just until incorporated. Don’t over mix.
- Divide the batter into the cups of the prepared muffin pan. Place a teaspoon or so of the crumb topping on each muffin.
- Bake for 18-20 minutes until lightly brown.
- Meanwhile, while the muffins bake, make the glaze – whisk the powdered sugar, milk and extracts together until it is smooth and pourable.
- When the muffins are done, cool in pan on a wire rack for 10-15 minutes.
- Carefully, remove from pan and transfer to a serving plate (with a rim). Pour the glaze over the top.
- Serve warm or at room temperature.
