1/2teaspoonsalt, reduce to 1/4 tsp if using salted butter
2teaspoonsbaking powder
1/2cupmilk, or buttermilk
2cupsfresh or frozen sweet cherries, pitted and halved (partially thawed if frozen)
For Topping:
3teaspoonswhite granulated sugar
Sliced Almonds
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Instructions
Preheat the oven to 375F (regular bake setting/not fan assisted)
Cream the butter and 1 cup of white sugar until light and fluffy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Add vanilla and mix in.
In a medium bowl, whisk together the flour, salt and baking powder. Add to the butter mixture alternately with the milk, mixing until combined.
In a small bowl, crush 1/2 cup of the cherries with a fork (stand back as this can be messy :) Fold the crushed cherries into the batter, then fold in the remaining halved cherries.
Line a 12 cup standard muffin tin with cupcake liners or spray with baking spray. Scoop or spoon the batter into the prepared muffin cups (will make 10-12, depending on how full you fill the cups). Sprinkle the 3 teaspoons sugar over the tops of the muffins and scatter some sliced almonds on top. Bake muffins at 375F for about 25-30 minutes, or until they test clean with tested in the centre of the muffin with a cake tester.
Allow to cool in the tin for 5-10 minutes, then remove muffins to a wire rack to cool at least 30 minutes. Store, uncovered (or very loosely covered) or the muffins will be too moist the second day. Muffins will also freeze well for 2-3 months.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.