yield 18 muffins
½ cup unsalted butter (1 stick), room temperature
1 cup sugar
1 cup sour cream (I used light)
1/2 tsp almond extract
1 tsp lemon zest
2 cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup Fresh Cherries, pitted
1/4 cup mini chocolate chips
1 cup confectioners’ Sugar
tiny pinch salt
milk or cream
sliced almonds (optional)
In a bowl, sift together the flour, baking soda, baking powder and salt.
In mixer bowl, cream butter and sugar well. Add eggs and beat until smooth. Mix in sour cream, almond extract and lemon zest. Add sifted dry ingredients and blend. Gently fold in cherries and mini chocolate chips.
Line muffin tins with paper liners or grease and flour tins. Fill with batter; bake at 375 degrees for 25 – 30 minutes. Bake mini muffins for 18 minutes.
I made 12 regular muffins and 12 mini muffins
Glaze: In small bowl, stir together glaze ingredients until smooth. Spread on cooled muffins and top with sliced almonds and a few mini chocolate chips.