Cherry-Almond Muffins

By Foodiewife

From the Kitchen Sink

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup plain yogurt
• 4 tablespoons unsalted butter, melted and cooled
• 1/2 cup buttermilk
• 1 egg, lightly beaten
• 1 tablespoon almond extract
• 1/4 teaspoon pure vanilla extract
• 3/4 cup dried cherries
• raw or sanding sugar, for dusting

Preparation

Step 1

Preheat oven to 375. Line 12-cup muffin tin with muffin/cupcake liners.

In one large bowl, whisk together the flour through salt.

In another large bowl, whisk together the yogurt through vanilla.

Toss the cherries in a tablespoon of the flour mixture.

Fold the wet ingredients into the dry ingredients, mixing just until combined. Fold in the cherries.

Divide the batter between the 12 muffin liners. Sprinkle each muffin with sugar.

Bake 20 to 23 minutes, until puffed and just golden around the edges. Transfer to a wire wrack to cool.