Cherry Almond Muffins

I"m a sucker for cherry almond muffins and I've been working to perfect this recipe for a while. Getting the flavor right was easy, the problem was the texture. I learned that it is critical to not overwork the batter once you combine the wet and dry ingredients - the muffins will be tough. These are delicious, perfect with coffee on a Sunday morning.   

Makes 12 large muffins

Ingredients:
½ cup butter, at room temperature
1 cup sugar
2 large eggs
½ cup milk
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups sour cherries
1 cup slivered almonds, toasted and chopped

Preheat the oven to 350F. Using an electric hand mixer or whisk, combine the butter and sugar and cream until fluffy. Add the eggs one at a time and whisk until just combined. Add the milk and extracts and whisk until just combined.

Sift together the flour, baking powder and salt and add to the wet ingredients. Using a spoon and spatula stir until just combined. Do not overwork the batter – the muffins will be tough. Gently fold in the cherries and almonds until evenly distributed.

Portion the batter into a lined (or greased and floured) muffin tin. Bake for 20 minutes and let cool before serving.

Bon appetit!