Sour Cherry Muffins With Almond Crumble

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.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Topping

• 1⁄3 cup light brown sugar, packed
• 3  tablespoons unsalted butter, melted
• 3  tablespoons all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 cup  sliced almonds

• Muffins

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup granulated sugar
• 2  eggs
• 1⁄2 cup sour cream
• 1⁄4 cup  vegetable oil
• 1⁄2 teaspoon  almond extract
• 1 1⁄3 cups  canned tart cherries, drained

Directions

1. Preheat oven to 375 degrees F.
2. Grease a 12 cup muffin pan.
3. Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
4. Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
5. In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
6. Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
7. Divide batter equally among prepared muffin cups. Sprinkle with topping.
8. 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.