Cherry-Streusel Muffins

By kayjayjohnson

Ingredients

• Almond Streusel Topping
• 3 tablespoons packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons finely chopped sliced almonds
• 1/4 teaspoon ground cinnamon
• 2 tablespoons firm butter or margarine
• Muffins
• 1 jar (10 oz) maraschino cherries, drained, 1/4 cup juice reserved
• 1 1/3 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla
• 2 eggs
• 3 tablespoons sliced almonds

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.

In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

Chop cherries; set aside. In large bowl, mix 1 1/3 cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved 1/4 cup cherry juice, almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.

Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired.