Cherry Almond Glazed Muffins

Cherry Almond Glazed Muffins

With cherries, one of my favorite seasonal fruits, in abundance – both in the stores and in my fridge – I had to use some of them for more than casual snacking.  I haven’t posted much in the way of breads, sweets, or breakfast foods apart from pie.  So, it seemed to follow that muffins might be nice.  And with some sliced almonds left over from the Country Captain garnish, I thought I would throw those in with the muffins, too.  These are by no means “health” muffins.  They are tender, delicate, and sweet – indulgent muffins, filled with lovely fruit.

Cherry Almond Glazed Muffins

for the muffins

 

  • 1 1/2 C all purpose flour
  • 1/3 C sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C butter
  • 1 C milk
  • 1 egg
  • 1 tsp vanilla
  • 2 C cherries, pitted and halved
  • 1/2 C sliced almonds
for the glaze
  • 1/2 C casters sugar
  • 2 T butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
Preheat oven to 400°.  Line a 12 ct. muffin tin with papers.  Sift all of the dry ingredients together into a large bowl.  In a separate bowl, whisk together the butter, milk, egg, and vanilla.  When the liquids are blended, stir into the the dry ingredients along with the cherries and almonds.  Mix together until just combined without lumps.  Fill the muffin cups evenly, then bake for 20 – 25 minutes until muffins are golden and an inserted toothpick comes out clean.  Remove from oven to cool on a rack, then make glaze.  In a small medium-hot saucepan, add the ingredients for the glaze. Stir together until the butter is melted and the mixture is smooth.  Pour over the muffins (or dip the tops in, if you prefer).
Makes 12 muffins. 
Whole cherry almond muffin
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