Cherry Almond Crunch Muffins

• 1 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup canola oil or vegetable oil
• 1/2 tsp almond extract
• 1 2/3 cup cherry pie filling
• 1/4 cup almond pieces, slivers or slices
• 1/3 cup light brown sugar
• 3 tbsp all purpose flour
• 1/4 tsp ground cinnamon
• 1/2 cup sliced or slivered almonds
• 3 tbsp cold butter

1. Preheat oven to 425F
2. In a small bowl combine all topping ingredients and cut butter in until crumbly.
3. Set aside.
4. In a large bowl wisk together all dry ingredients.
5. In another bowl wisk together all wet ingredients.
6. Stir together wet with dry until just incorporated.
7. Do not over mix.
8. Spray a 6 cup jumbo muffin pan with nonstick spray.
9. Fill cups to about 2/3 full.
10. Sprinkle topping evenly over all muffins.
11. Bake in oven for 12 minutes.
12. Reduce oven temp to 350 (do not open oven door).
13. Bake an additional 15-20 or until cooked through and golden brown.
14. Muffins should spring back when touched and toothpick should come out clean when inserted into the center.
15. Remove from oven and let stand 5 Minutes.
16. Then transfer to wire rack to complete cooling.
17. Serve warm or cooled.
18. Makes about 6 jumbo muffins.
19. Enjoy!
20. :)

flour, baking powder, baking soda, salt, sugar, eggs, sour cream, canola oil, almond, cherry pie filling, almond pieces, light brown sugar, flour, ground cinnamon, almonds, cold butter

Taken from cookpad.com/us/recipes/350200-cherry-almond-crunch-muffins (may not work)