½ cup softened Butter
1 cup + 2 Tablespoons Sugar
1/2 teaspoon Almond Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Buttermilk
1 14.5oz can Sour Cherries, drained
1/2 cup slivered/chopped Almonds
Coarse Sugar for topping, Optional
Preheat the oven to 375.
Cream the butter until light and fluffy. This step is important, you want to be sure butter is very light.
Add sugar to butter and whip.
Add the eggs to butter mixture, one at a time, beating well after each addition.
Beat in the almond extract.
Whisk together in a bowl the flour, salt and baking powder.
Add flour mixture to the butter mixture alternately with the buttermilk.
Quickly blend in drained sour cherries. Batter will be thick.
Line a 12 cup standard muffin tin with cupcake liners.
Fill cupcake liners with batter until cups are 3/4 full.
Top with a sprinkle of chopped almonds.
Sprinkle coarse sugar over each muffin.
Bake at 375 degrees for about 30-35 minutes.
Store, uncovered, or the muffins will be too moist the second day.
Makes 12 standard sized muffins.
NOTE: Once muffins are completely cooled, microwave for 10 seconds or less to restore the oven fresh texture.