Dried Cherry Buttermilk Muffins with Almond Streusel
 Moist buttermilk muffins studded with tart dried cherries & topped with a crisp almond streusel. Ingredients For the Almond Streusel ⅓ cup dark brown sugar, packed ¼ cup all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons cinnamon 3 tablespoons cold unsalted butter, cut into small pieces ½ cup sliced almonds ⅓ cup dark brown sugar, packed ¼ cup all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons cinnamon 3 tablespoons cold unsalted butter, cut into small pieces ½ cup sliced almonds For the Muffins 1 heaping cup dried cherries, coarsely chopped 1 cup buttermilk (see note) ½ teaspoon almond extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 stick (8 tablespoons) unsalted butter, at room temperature ¾ cup sugar 2 large eggs 1 heaping cup dried cherries, coarsely chopped 1 cup buttermilk (see note) ½ teaspoon almond extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 stick (8 tablespoons) unsalted butter, at room temperature ¾ cup sugar 2 large eggs Instructions Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan). Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use. In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop. Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan). Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use. In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop. Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Nutrition Information Powered by Per serving (16 servings) Serving size: 1 muffin Calories: 248 Fat: 10 g Saturated fat: 5 g Carbohydrates: 36 g Sugar: 20 g Fiber: 1 g Protein: 4 g Sodium: 175 mg Cholesterol: 45 mg Per serving (16 servings) Serving size: 1 muffin Calories: 248 Fat: 10 g Saturated fat: 5 g Carbohydrates: 36 g Sugar: 20 g Fiber: 1 g Protein: 4 g Sodium: 175 mg Cholesterol: 45 mg