Jumbo Fresh Cherry Almond Muffins

 It's that time of year when cherries are in season and at their sweetest juiciest best. This recipe for fresh cherry almond muffins from Frugal Mom Eh! is delicious!

Ingredients

3 cups all purpose flour

4 tsp. baking powder

1/2 tsp salt

1 tsp. allspice

2 large eggs, room temperature

1 cup granulated sugar

1 cup milk at room temperature

2 tsp almond extract

1 cup unsalted butter, melted and cooled

2 cups cherries, pitted and chopped

Sliced almonds

Optional vanilla frosting

Instructions:

Preheat oven to 425 degrees.

In medium bowl, mix together dry ingredients.

In large bowl, with electric mixer, combine eggs and sugar. All milk, almond extract and melted butter. Mix well.

Gently pour in dry ingredients and mix until well combined but do not over mix.

Fold in cherries

Grease jumbo muffins pan. Divide batter evenly among 10 - 12 muffins. Press sliced almonds on top.

Bake at 425 for 5 minutes, then lower temperature to 350 degrees for 16-18 minutes.

Remove from oven and allow to cool for several minutes. Remove from pan and cool completely on wire rack.

Drizzle muffins with melted vanilla frosting, if desired.

Cherry Blueberry Crumble

Cherries and blueberries = a perfect combination. It takes a little bit of effort to pit the cherries but it is so worth the end result.

Recipe Source: Sunset on the Side

Ingredients

3 cups fresh cherries, pitted and halved
1 1/2 cups fresh blueberries
1 Tablespoon corn starch
1/2 cup granulated sugar, divided
1/2 cup flour
1/4 cup light brown sugar
1/4 tsp salt
1/2 cup 1-minute oats
6 Tablespoons cold butter

Instructions

Preheat oven to 350 degrees.
Butter an 8-inch square pan.

Place cherries and blueberries in a large bowl. Add cornstarch and 1/4 cup sugar. Mix gently until fruit is evenly coated. Pour fruit into prepared pan.

Place remaining sugar, flour, brown sugar, salt and oats in medium sized bowl. Cut butter into 1 Tablespoon pieces and add to the mixture. Using a pastry blender, combine until it is crumbly.
Spread evenly on top of fruit.
Bake for 40 - 45 minutes or until golden brown on top. Cool for 45 minutes or until room temperature. Serve with whipped cream or vanilla ice cream.