These are yet another version of the Lemon Blueberry muffins I’ve been making lately. I love using the dried cherries in my Mom’s Scone recipe and thought they would be perfect in a muffin. I replaced the lemon with a little almond extract and added some sliced almonds to the topping. These muffins were delicious! The topping is nice and crunchy and a perfect balance to the moist almond interior with chewy, tart cherries. Make sure to “plump” the dried cherries in a little hot water for 10 minutes and drain before using.
The topping is nice and crunchy and a perfect balance to the moist almond interior with chewy, tart cherries.
- 1–1/2 c. all-purpose flour
- 3/4 c. granulated sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- Grated lemon rind of 1/2 lemon
- 1 c. or one 6 oz. pkg. dried cherries (that have already been soaked in hot water for 10 min. and drained)
- 1/3 c. vegetable oil
- 1 egg
- 1/3 c., plus 1 Tbsp milk
- 1/2 tsp. almond extract
- 1/2 c. granulated sugar
- 1/3 c. all-purpose flour
- 1/4 c. butter, room temp
- 1/4 tsp. ground cinnamon
- 1/8 tsp. almond extract
- 1/2 c. sliced almonds
- Preheat oven to 400 degrees F. Grease 8 muffin cups or line with muffin liners and set aside.
- Grate the rind from 1/2 lemon. Combine flour, sugar, salt, lemon rind, baking powder and dried cherries in a medium bowl.
- In another bowl, combine vegetable oil, egg, almond extract and milk, and mix with a fork. Pour into the flour mixture and mix well.
- Fill muffin cups to the top.
- To make crumb topping, mix together sugar, flour, butter, cinnamon, almond extract and sliced almonds. Mix with fork and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes, or until a cake tester comes out clean.