Ingredients for Sour Cherry Muffins With Almond Crumble
- Light Brown Sugar
- Unsalted Butter
- All Purpose Flour
- Ground Cinnamon
- Sliced Almonds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated Sugar
- 2 large eggs
- 1 cup plain yogurt (substitute for sour cream)
- Vegetable Oil
- 1 teaspoon almond extract
- Tart Cherries
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How to Make Sour Cherry Muffins With Almond Crumble
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin.
- **Make the crumble topping:** In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, 1 cup all-purpose flour, and 1 teaspoon ground cinnamon. Mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup slivered almonds.
- Cover and refrigerate the crumble topping until ready to use.
- **Make the muffins:** In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate medium bowl, whisk together 1 cup granulated sugar, 2 large eggs, 1 cup plain yogurt (substitute for sour cream), 1/2 cup vegetable oil, and 1 teaspoon almond extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in 2 cups fresh or frozen sour cherries (if frozen, do not thaw).
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the chilled crumble topping evenly over the muffin batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
100g
Fat
19g
Carbs
13g
