CANDIED CHERRY MUFFINS

Candied Cherry Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 14

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2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1 3/4 sticks (14 tablespoons) unsalted butter, melted
1/3 cup almond paste, crumbled (about 3 ounces)
1 teaspoon pure vanilla extract
1/2 cup chopped candied lemon and/or orange peel
1/2 cup candied cherries, quartered
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.
Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.