Cherry Muffins

Sweet and moist cherry muffins with just a trace of almond.

Ingredients

• 4 tablespoons unsalted butter, room temperature
• ½ cups sugar
• ½ teaspoons almond extract
• 1 cup all-cause flour
• ½ teaspoons baking powder
• ¼ teaspoons baking soda
• ¼ teaspoons salt
• 1 whole egg
• ½ cups low-fats cherry yogurt
• 1 cup fresh cherries, pitted and quartered

Manual

Preheat the oven to 350ºf. Line a muffin tin with liners or grease well.

Cream the butter, sugar, and almond extract together in an electric mixer equipped with the paddle attachment on medium-excessive pace.

Sift the remaining dry components collectively right into a medium bowl.

Upload the egg to the butter aggregate and blend till blended.

Upload 1/4 cup of the yogurt to the mixer, observed by half the dry ingredients, blending and repeating with closing yogurt and flour mixture. Blend till the batter is simply blended.

Flip off the mixer and fold within the cherries with a spatula.

Bake 25 to half-hour, till a toothpick inserted inside the center comes out easy. Cool for 10 minutes within the pans, then cast off to serve or cool absolutely.

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