Servings: 12-14 muffins or (6) small loaves or (1) 10" square cake pan
Calories: 326kcal
Ingredients
½cupbuttersoftened
½cupbrown sugar
¼cupwhite sugar
½teaspoonvanilla extract
¼teaspoonalmond extract
2eggs
½cupsour cream
1¾cupsall-purpose flour*
½teaspoonkosher salt
1½teaspoonsbaking powder
1cuppitted and diced fresh cherries
*Gluten-Free Alternative
1¼cupbrown rice flour
½cuptapioca starch
¼cuppotato starch
Topping Ingredients
¼cupcold buttergrated or cut into very small pieces
¼cupall-purpose flour**
¼cupbrown sugar
⅓cupsliced almonds
**Gluten-Free Alternative
¼cupbrown rice flour
Instructions
Preheat the oven to 350°F. Grease muffin tins, a loaf pan or a 10" square pan. Combine the butter and sugars in a mixing bowl and beat until smooth. Add the extracts and the eggs and beat until. Add the sour cream and stir again. Stir together all of the dry ingredients in a separate bowl and add half of them to the wet ingredients. Stir the cherries into the remaining dry ingredients and toss to coat. Add the cherry/flour mixture to the other ingredients and stir gently, just until combined. Pour the batter into the prepared pan.
Prepare the topping. Stir together the grated butter, flour and sugar. Add the almonds and then use your fingers to form a crumbly streusel. Sprinkle in small chunks all over the batter in the pan. Bake approximately 20 minutes for muffins, 28 minutes for mini loaves or 40-45 minutes for the 10" square pan. Bake until browned around the edges and a toothpick comes out clean or with moist crumbs. Let cool before slicing. Enjoy!