This recipe for cherry muffins came about one summer when I had an abundance of fresh cherries and some hungry kids!
Ingredients
- ½ cups all-purpose flour: 1 piece
- white sugar: 0.75 cup
- baking powder: 2 tsp
- salt: 0.5 tsp
- vegetable oil: 0.33333 cup
- milk: 0.33333 cup
- egg: 1 piece
- almond extract: 0.5 tsp
- pitted and quartered sweet cherries: 1 cup (fresh)
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
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Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
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Whisk oil, milk, egg, and almond extract together in a small bowl; pour into flour mixture and gently stir until incorporated. Fold in cherries. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle remaining sugar over top.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
