I made these today as I had a jar of Maraschino Cherries to use. They are not regular muffins, but what I would call a coffee house muffin. More of a sweet treat. Very good however and quite easy to make. The cherries cut up well if you use a scissors instead of trying to chop them with a knife. Also be sure to put them on paper towels after they are chopped so they drain a little more. Too much liquid will spoil the recipe.
Makes 12 muffins
2 tablespoons packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons finely chopped sliced almonds
¼ teaspoon ground cinnamon
2 tablespoons firm butter
1 jar (10oz) maraschino cherries, drained ¼ cup juice reserved
1 ⅓ cup all-purpose flour
⅔ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon almond extract
½ teaspoon vanilla
3 tablespoons sliced almonds
Heat oven to 400° F. Line 12 muffin cups with paper baking cups.
In medium bowl, mix all topping ingredients, cut in the butter, using pastry blender, or two knives until crumbly. Set aside.
Chop cherries; set aside on paper towel. (scissors work well.)
In large bowl mix 1 ⅓ cups flour, the granulated sugar, baking powder, and salt. In small bowl, beat oil, reserved cherry juice, almond and vanilla extracts and eggs with a fork until blended. Stir the liquids into the flour mixture just until flour is moistened. Fold in cherries and almonds. Divide evenly among muffin cups. Sprinkle each with about 1 tablespoon of topping.
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cold.
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