Ingredients
Equipment
Method
For the crumble:
- Add all ingredients to a medium bowl. Mix with a fork or your fingertips until you have a crumbly, sand-like mixture. Set aside in the refrigerator until needed.
For the muffins:
- Preheat oven to 392º F (200° C). Place muffin liners in a 12 large muffin tin. Separately, in a medium bowl, sift the flour with the baking powder and salt.
- In a large bowl add the vegetable oil with the eggs and sugar. Beat with an electric mixer or a hand whisk for 2 minutes until light and fluffy.
- Add the sour cream or Greek yogurt, vanilla extract, almond extract and beat for 1 more minute until everything is perfectly integrated.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to get a smooth mixture. Finally, add in the cherries and beat just until incorporated, so they don't fall apart too much.
- Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Top each muffin with a little of the crumble.
- Bake the muffins at 392º F (200° C) for approximately 18 minutes or until lightly golden brown and a wooden toothpick comes out clean when inserted.
- Take the muffins out of the oven, let them cool for at least 10 minutes and then decorate with powdered sugar on top if desired. They can be served warm or at room temperature.