Geneva’s sweet cherry muffins

Geneva’s Sweet Cherry Muffins recipe

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1/2 cup butter (room temperature)
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2-1/2 cups chopped sweet cherries (frozen)
2 cups all-purpose flour
1 cup vanilla (or plain) yogurt
1 teaspoon nutmeg
1/4 cup brown sugar
1 cup sliced almonds
1/4 to 1/2 teaspoon nutmeg


Heat oven to 375 degrees. Grease 12 muffin cups, including area between cups. In a medium-sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder, and salt, then add the cherries. Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl, mix together brown sugar, sliced almonds, and nutmeg.

Scoop batter into muffin tins, filling halfway. Sprinkle on almond mixture. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Let cool 30 minutes before removing from pan.

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