Recipe adapted from Mrs.Parker II from Allrecipes.com
When cherries season comes, I get so excited! Besides eating them as they naturally are, I love to add them in cookies, pies, and muffins. This muffin recipe is a hit with my family and I.
- 3/4 c. white granulated sugar
- 1 1/2 c. all purpose unbleached flour
- 1/2 tsp. salt
- 2 tsp baking powder
- 1/3 c. vegetable oil
- 1/3 c. milk
- 1 egg- beaten
- 1/2 tsp. almond extract (necessary!)
- 1 TBSP white granulated sugar
- 1 c. pitted/quartered cherries
- Preheat oven to 400 degrees. Line a muffin pan with silicone/paper liners.
- Pit/chop 1 c. cherries. (the tedious part of this recipe if you don’t have a cherry pitter.)
- Mix the 3/4 c. sugar, flour, salt, and baking powder in a bowl.
- In a small bowl, whisk the vegetable oil, milk, egg, and almond extract.
- Pour the wet ingredients into the bowl with the dry ingredients and combine.
- Fold the cherries into the batter.
- Fill muffin tins 2/3 full of the batter. Sprinkle the last remaining 1 TBSP granulated white sugar on top.
- Bake for 20 minutes. Test muffin with a toothpick until the toothpick comes out clean.
- Let muffins cool on a wire rack.