Cherry Almond Crunch Muffins
Cherry Almond Crunch Muffins

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cherry almond crunch muffins. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cherry Almond Crunch Muffins is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Cherry Almond Crunch Muffins is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Prepare muffin batter:
  2. Get 1 3/4 cup all purpose flour
  3. Get 1 tsp baking powder
  4. Prepare 1/2 tsp baking soda
  5. Get 1/4 tsp salt
  6. Make ready 1 cup granulated sugar
  7. Take 2 large eggs
  8. Take 1/2 cup sour cream
  9. Make ready 1/4 cup canola oil or vegetable oil
  10. Prepare 1/2 tsp almond extract
  11. Get 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. Prepare 3 tbsp all purpose flour
  16. Make ready 1/4 tsp ground cinnamon
  17. Prepare 1/2 cup sliced or slivered almonds
  18. Take 3 tbsp cold butter
Instructions 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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