Brown Butter Cherry Muffins with Almond Streusel Topping

Put some water in your tea kettle (or the microwave, stove top, oven, hot plate, what have you)

Make –

Almond Streusel topping –

2 tablespoons cold butter, chopped into small pieces
1 heaping tablespoon granulated sugar
1 tablespoon brown sugar
pinch salt
pinch cinnamon
1/3 cup flour
1/4 cup almonds, rough chopped or slivers

Crumble all ingredients except for almonds in a bowl until the mixture resembles coarse sand.

Stir in almonds.  Place in fridge.


1 cup dried cherries
2 cups boiling water
2 cups flour (pastry/cake flour if you can get it)
1 tablespoon baking powder
pinch salt
1 1/2 sticks butter, chopped into tablespoons, browned
2 eggs
1 cup sugar
1 cup whole milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Preheat the oven to 350

Soak cherries in hot water, making sure they are fully submerged, possibly adding some kirsch or triple sec, if you have that around. For about 10 -15 minutes.  Strain.

Brown butter in pan (melt and let boil until the milk solids start to brown). Set aside to cool.

Mix flour, baking powder, and salt in a small bowl.  Mix sugar, eggs, milk, and extracts in a large bowl.  Slowly stream in brown butter while whisking.

Fold flour mixture into wet ingredients until just combined.  Fold in cherries.

Scoop. Top with streusel topping.

Bake for about 18-20 minutes.


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