Cherry-Streusel Muffins (Holiday inspiration)

 

Makes 12 muffins

Almond Streusel Topping

• 3 tablespoons packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons finely chopped almonds
• ¼ teaspoon ground cinnamon
• 2 tablespoons firm butter

Muffins

• 1 jar (10 oz) maraschino cherries, drained, ¼ cup juice reserved
• 1 and one-third cup all-purpose flour
• ½ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• One-third cup vegetable oil
• 1 teaspoon almond extract
• ½ teaspoon vanilla
• 2 eggs
• 3 tablespoons sliced almonds

1. Heat oven to 400F (200C) ; place paper baking cup in each of 12 regular-size muffin cups.
2. In medium bowl, mix all topping ingredients except butter ; cut in butter, using pastry blender, until curmbly and set aside.
3. Chop cherries ; set aside.
4. In large bowl, mix flour, sugar, baking powder and salt.
5. In small bowl, beat oil, reserved cherry juice, almond extract, vanilla and eggs with a fork until blended.
6. Stir in cherry mixture into flour mixture just until flour is moistened ; fold in cherries and sliced almonds.
7. Divide batter evenly among muffin cups ; sprinkle each with 1 tablespoon topping.
8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Immediately remove from pan to a wire rack ; serve warm if desired.

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