These are gorgeous muffins – sweet and light. I almost wish the cherries were a bit sour, so you’re surprised by them. They’re lovely nevertheless, and be generous with the topping – the crunch of the almonds and sugar contrasts beautifully with the soft cherries in the middle.
2 cups + 2 tblsps plain flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 butter, melted
1 tsp almond or vanilla essence
2 cups of fresh or frozen and defrosted pitted cherries
2 tblsps sugar
1/2 tsp nutmeg
2 tblsp slivers almond
In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Whisk up the eggs and milk in a bowl, add in the melted butter and essence. I’m not a big fan of almond flavoured cakes, so I changed the almond essence in the original receipe to vanilla.
Pour the egg mixture into the flour mixture, and add the cherries. Stir together gently, until all combined. As with all muffins, the less you stir them, the lighter and softer they will be. However, with this amount of flour the mixture does require a little stirring before it will all come together.
Spoon the mixture into a lined muffin tin, and sprinkle a little bit of the topping on each muffin. Bake at 190C for about 25 minutes.