Cherry-Almond Muffins Recipe
Delightful fresh cherry-almond muffins for summer breakfasts.
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Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
Ingredients
- 8 tablespoons (113g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/2 cup (113g) milk
- 1 cup (113g) slivered almonds, lightly toasted
- 2 cups (320g) cherries, pitted, coarsely chopped, and drained
- granulated sugar, for topping the muffins
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