Cherry Almond Muffins

These muffins are so moist and light. I love the cherry preserves and the almond flavouring... This was a major hit in my house!


Yield: 18 muffins

Topping:
* 1/2 cup all-purpose flour
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* Pinch ground cinnamon
* 1/4 cup butter, cut into small pieces
* 1/4 cup slivered almonds

Muffins:
* 3 cups cake flour
* 2 cups superfine sugar
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1/2 cup butter
* 2 teaspoons vanilla
* 3 eggs
* 1/8 cup vegetable oil & 1/8 cup melted butter
* 1/2 teaspoon almond extract
* 1/2 cup cherry preserves (I used Trader Joe's)


Muffins:

* Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
* Stir to combine.
* Spoon butter into dry ingredients and beat well with mixer on medium speed.
* Mix until no chunks of butter are visible.
* The mix should resemble cornmeal.
* Using an electric mixer, combine cake mix, eggs, oil, butter, extract and preserves. Batter will be somewhat lumpy.
* Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Topping:

* In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
* Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.