1/2 cup (1 stick, 4 ounces) butter
scant 1 cup (7 ounces) granulated sugar
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (10 to 12 ounces) cherries, pitted, coarsely chopped, and drained
1 cup (4 ounces) slivered almonds, lightly toasted
1 teaspoon almond extract
Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 greased muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375°F oven for 30 minutes, or until muffins test done.
Recipe from kingarthurflour.com