Cherry-Almond Muffins
from https://www.kingarthurbaking.com/

Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut pairing that were made for one another.

FMM: These were very light, almost falling apart moistness, but in a good way. They use the creaming method for mixing muffins, which makes them more cake-like, and are best served on a plate to catch all the crumbs. The flavor is good with the almond extract enhancing the cherries. The extract could maybe be decreased to let the cherry flavor come through more. It may seem like a lot of cherries, but the amount is necessary given the almond extract flavoring. Chop the cherries into about fourths. After making these again, I thought the almond flavoring a bit too much. The next time I make these I will try again without the flavoring (this may be the problem I find with them), perhaps even the almonds unless I try the sliced almonds.

8 tablespoons (113g) unsalted butter, softened
1 cup (198g) granulated sugar
2 large eggs
1 teaspoon almond extract (1/2 teaspoon, or leave out)
2 cups (240g) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) milk (can substitute 1/2 cup cold water mixed with 1/8 cup powdered milk)
1 cup (113g) slivered almonds, lightly toasted [use less or omit. I might like sliced almonds better than slivered]
2 cups (320g) fresh cherries, pitted, coarsely chopped, and drained
granulated sugar, for topping the muffins

Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan. [Lightly toast the slivered almonds and let them cool. Pit and cut the cherries into fourths.]

Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Add the almond extract.

Sift together the dry ingredients and add them to butter/sugar mixture alternately with milk. Gently fold in almonds and cherries.

Spoon muffin batter in the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 25 to 30 minutes, or until muffins test done.

Store at room temperature for 3 days, or freeze for up to a month.

YIELD 12 muffins