This is a great fruit muffin to enjoy all year, since it uses frozen cherries. The tops remind me of coconut macaroons.
| Topping | ||
| 1/4 | cup | almond paste |
| 1/2 | cup | sugar |
| 1/2 | cup | flour |
| 1/4 | teaspoon | cinnamon |
| 5 | tablespoons | butter, melted |
| 1/2 | cup | shredded coconut |
| 1/2 | cup | silvered almonds, toasted |
| Muffins | ||
| 1 1/2 | cups | sugar |
| 1/4 | cup | almond paste |
| 3 | cups | flour |
| 4 | teaspoons | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 2 | eggs, beaten | |
| 1 1/2 | cups | buttermilk |
| 2 | teaspoons | vanilla |
| 1/2 | cup | butter, melted and cooled |
| 1 | 12-ounce package | frozen cherries, thawed and room temperature* |
| * It is essential to thaw the cherries and bring them to room temperature, since frozen or cold cherries will cool the batter and prevent the muffins from rising well. |
Preheat oven to 375°
Fill 18 standard muffin tins with paper liners.
Topping
1. Mix the almond paste and sugar together in a spacious mixing bowl until well combined.
2. Stir in the flour and cinnamon.
3. Add the melted butter and use your fingers to toss and pinch the ingredients together, forming a coarse, crumbly mixture.
4. Add one half cup of coconut and toss lightly. Set aside.
Muffins
1. Place the sugar and almond paste in a spacious mixing bowl.
2. Sift in the flour, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, vanilla, and melted butter.
4. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—Do not beat smooth.
5. Place about a tablespoon of batter in each muffin cup and top with about three cherries.
6. Fill cups the rest of the way with batter and sprinkle with crumb topping.
7. Top each muffin with a bit of additional coconut and some slivered almonds.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
