Recipe by MissyMuffin
Mmmm! Absolutely delicious! The tart of the cherries is balanced by the sweetness of the almond crumble, creating the perfect blend or sweet and sour. I substituted yogurt for the sour cream and it turned out perfectly.
Top Review by Harbortowngirl
I am rating this three 3/5 stars not because of the taste, but because of the directions. I read through them and thought the 25-30 minute baking time was excessive. I made the batter and poured it into the muffin liners (dark tin) and placed the tin in the oven. After about ten minutes, I started to smell "browning." I opened the oven door and the muffins looked done. I tested them and the toothpick came out clean and looked BEAUTIFUL! Until I turned them over. I cooled the muffins in the tins on a rack and then removed them. The undersides of the tops that had touched the tins were scorched. the bottoms had started to turn black in the center and if they had been in much longer, the bottoms would have been scorched. I tested my oven temperature and confirmed it was properly heating.
As for taste, they are lovely and would be great for a tea party or morning coffee on the porch. To sample these poor, singed beauties, I basically "cored" the muffin (cut a cylinder thtough the top of the muffin so the scorched sides were left behind in a ring) and sliced off the bottom crust. The flavor was excellent and I think if I make these in the future, I will cook for a shorter time. Perhaps test for doneness around the 9 minute mark. Also, I think I will cut in COLD butter rather than mix in melted for the streusel-like topping to see if that will help with the scorching of the overflow. But, this recipe has good "bones." Just make sure that you test the recipe rather than make it just before a special occasion.
- 78.07 ml light brown sugar, packed
- 44.37 ml unsalted butter, melted
- 44.37 ml all-purpose flour
- 1.23 ml ground cinnamon
- 118.29 ml sliced almonds
- 354.88 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 236.59 ml granulated sugar
- 2 eggs
- 118.29 ml sour cream
- 59.14 ml vegetable oil
- 2.46 ml almond extract
- 314.66 ml canned tart cherries, drained
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Grease a 12 cup muffin pan.
- Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
- Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
- Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
- Divide batter equally among prepared muffin cups. Sprinkle with topping.
- Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.