Ingredients
⅓cupdark brown sugar,packed
¼cupall-purpose flour,spooned into measuring and leveled-off
1½tspcinnamon
3tbspunsalted butter,cold, cut into small pieces
½cupalmonds
1cupdried cherries,coarsely chopped
1cupbuttermilk
½tspalmond extract
2cupsall-purpose flour,spooned into measuring cup and leveled-off
2tspbaking powder
1tspbaking soda
¼tspsalt
1stickunsalted butter,at room temperature
¾cupsugar
2large eggs
Preparation
Preheat the oven to 425 degrees F. Spray 2 muffin pans with nonstick cooking spray.
Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds.
Place the streusel topping in the freezer until ready to use.
In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar for a few minutes, until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix.
Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop.
Bake for 8 minutes, then reduce the heat to 350 degrees F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely.
Serve, and enjoy!
