Cherry Almond Streusel Muffins

• Produce

  • 1 cup Cherries, fresh

• Refrigerated

  • 2 Eggs, large
  • 11/16 cup Vanilla almond milk

• Baking & Spices

  • 1 1/4 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 Tablspoons white whole wheat flour or all-purpose flour
  • 1 tsp Vanilla extract
  • 2 cups Whole wheat flour or all purpose flour, white

• Nuts & Seeds

  • 1/2 cup Diamond whole natrual almonds, Blue

• Dairy

  • 5/8 cup Butter, unsalted

• Other

  • 1/3 cup Chopped blue diamond whole natural almonds

Found on twopeasandtheirpod.com

Description

Ingredients

• 2 cups white whole wheat flour or all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup vanilla almond milk
• 1/3 cup chopped Blue Diamond Whole Natural Almonds
• 1 cup fresh cherries, pits removed and halved
• 1/2 cup chopped Blue Diamond Whole Natrual Almonds
• 1/4 cup packed brown sugar
• 2 tablspoons white whole wheat flour or all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter
• 1 cup powdered sugar
• 3 tablespoons vanilla almond milk
• 1/4 teaspoon almond extract

Directions

• Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners. In a small bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, and almond milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the almonds and cherries. In a small bowl, combine the almonds, brown sugar, flour, cinnamon, and butter. Mix together with your hands until crumbly. Divide batter evenly into muffin cups. Sprinkle muffins with the almond streusel topping. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack. While the muffins are cooling, make the almond glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract. Drizzle the glaze over the muffins and serve! Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month, but don’t freeze with the glaze. Thaw the muffins and then add the glaze.