Ingredients:
2 1/2 cups frozen unsweetened tart red cherries, pitted,divided
1/2 cup sweet unsalted butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half cream, whole milk or 1/2 cup light cream
Directions:
While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
Cream butter and sugar using an electric mixer.
Add eggs, almond extract, and vanilla and beat well.
Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
Mix flour, baking powder, and salt in a separate bowl.
Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
Add half of the cream or milk, mixing just enough to combine.
Add remaining flour, then remaining milk; again avoid overmixing.
Fold in the remaining cherry halves.
Fill 12 paper-lined muffin tins with batter.
If desired, you may sprinkle the muffins with some extra sugar.
Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
Servings: 12
Time preparation: 15 min.
Time total: 45 min.