Cherries and almonds are a match made in flavor heaven. Or in this case, a match made in muffins.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.
Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.
Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed). Sprinkle tops of muffins evenly with sliced almonds.
Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.
Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.
There are many reasons to love muffins. First off, you’re basically eating cake for breakfast. Second, you can stir in almost anything to make muffins just the way you like them.
Butter can be melted in a small saucepan on the stove (use medium-low heat), but we think the microwave is easier.