Cherry Almond Crunch Muffins
Cherry Almond Crunch Muffins

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cherry almond crunch muffins. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cherry Almond Crunch Muffins is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cherry Almond Crunch Muffins is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cherry almond crunch muffins using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Cherry Almond Crunch Muffins:
  1. Make ready muffin batter:
  2. Prepare 1 3/4 cup all purpose flour
  3. Make ready 1 tsp baking powder
  4. Make ready 1/2 tsp baking soda
  5. Take 1/4 tsp salt
  6. Get 1 cup granulated sugar
  7. Take 2 large eggs
  8. Take 1/2 cup sour cream
  9. Prepare 1/4 cup canola oil or vegetable oil
  10. Prepare 1/2 tsp almond extract
  11. Take 1 2/3 cup cherry pie filling
  12. Prepare 1/4 cup almond pieces, slivers or slices
  13. Take crunch topping:
  14. Take 1/3 cup light brown sugar
  15. Make ready 3 tbsp all purpose flour
  16. Prepare 1/4 tsp ground cinnamon
  17. Get 1/2 cup sliced or slivered almonds
  18. Make ready 3 tbsp cold butter
Steps to make Cherry Almond Crunch Muffins:
  1. Preheat oven to 425°F
  2. In a small bowl combine all topping ingredients and cut butter in until crumbly. Set aside.
  3. In a large bowl wisk together all dry ingredients.
  4. In another bowl wisk together all wet ingredients.
  5. Stir together wet with dry until just incorporated. Do not over mix.
  6. Spray a 6 cup jumbo muffin pan with nonstick spray.
  7. Fill cups to about 2/3 full.
  8. Sprinkle topping evenly over all muffins.
  9. Bake in oven for 12 minutes.
  10. Reduce oven temp to 350 (do not open oven door). Bake an additional 15-20 or until cooked through and golden brown. Muffins should spring back when touched and toothpick should come out clean when inserted into the center.
  11. Remove from oven and let stand 5 Minutes. Then transfer to wire rack to complete cooling.
  12. Serve warm or cooled.
  13. Makes about 6 jumbo muffins.
  14. Enjoy! :)

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