Cherry-Almond Muffins
Fresh or fresh-frozen cherries work equally well in this recipe
6 tablespoons unsalted butter, room temperature
1/4 cup sugar
3 eggs
2 teaspoons pure almond extract
2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1-1/2 cups (about 1/2-pound) pitted fresh sweet cherries
Preheat the oven to 375F. Grease 10 standard 2-1/2-inch-diameter muffin cups. In a large bowl, combine the butter and sugar. Cream with a spoon or an electric mixer 1 minute, or until light colored. Add the eggs one at a time and beat another minute, until thick and light colored. Add the almond extract. In another bowl, combine the flour, baking powder, baking soda, and salt. With a large spatula or an electric mixer, add the dry ingredients to the creamed mixture alternately with the milk just until evenly moistened, using no more than 15 to 20 strokes. Fold in the cherries.
Spoon the batter into each muffin cup until just level with the top of the pan. Bake in the center of the preheated oven until browned, the tops feel dry and springy, and a cake tester inserted into the center of a muffin comes out clean, 20 to 25 minutes. Do not overbake. Let the muffins rest in the pan 5 minutes before turning out onto a rack to cool.
Makes 10 large muffins
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