Cherry Almond Streusel Muffins will cure every sweet tooth craving. These lovely breakfast muffins are filled with dried cherries, cherry Greek yogurt and almond flavoring. They're topped with an almond streusel topping and glazed with vanilla cream frosting. Great idea for a company or holiday breakfast.
In a small mixing bowl, combine all the ingredients.
The mixture will be crumbly.
Set aside.
Preheat oven to 425°.
Spray muffin pans with Baker’s Joy nonstick cooking spray.
Set aside.
MUFFINS:
In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, almond extract, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
Stir in flour and dried cherries gently with a wooden spoon until ingredients are just moistened.
Don’t overmix the batter.
Spoon the muffin batter into prepared muffin tins all the way up to the top.
Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
Bake for 5 minutes at 425°.
Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Cool about 10 minutes.
Add glaze.
GLAZE:
Whisk all of the ingredients together.
Allow muffins to cool about 10 minutes in muffin tins.
Remove muffins from baking tins and place on wire rack.
Place glaze mixture in a zip lock bag and cut off corner.
Drizzle glaze over muffins.
Notes
NOTE: Be sure to stir yogurt thoroughly before adding to muffin ingredients.NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.NOTE: If using a zip lock bag to pipe frosting, you'll need to find one that doesn't have the "easy fill" bottom bags. Those won't work.