Buttermilk Cherry Muffins
- 1/2 cup dried cherries, coarsely chopped
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 2/3 cup Granulated Sugar
- 1 egg
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup Light Brown Sugar
- 1/4 cup almonds, chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 2 tablespoons cold butter
Preheat oven to 350° F. Grease 16 muffin cups or line with paper baking liners.
In large mixing bowl, combine flour, baking powder, baking soda, and salt; whisk lightly to blend.
In a separate bowl, cream together butter and sugar on medium speed 1 minute. Add egg, vanilla, and almond extracts and beat one minute. Stir in cherries and buttermilk then stir in flour mixture just until blended.
Fill the prepared muffin cups two-thirds full with batter (45 g each, if scaling). Sprinkle each with about 1 1/2 teaspoons of streusel topping, pressing topping lightly into the batter
Bake 22-25 minutes or until toothpick inserted in center comes out clean.
In a small bowl, combine sugar, chopped almonds, flour and cinnamon. Cut in cold butter with the back of a fork or using 2 knives until mixture is crumbly. Chill until ready to use.
If you do not have buttermilk available, make sour milk by combining 2 ½ teaspoons lemon juice or white vinegar with enough milk to make 3/4 cup. Let stand 5 minutes before using.