150gplain flourplus 1 tbsp extra, for coating cherries
3eggsat room temperature
130gGreek yogurt(or plain yogurt)
80mlcanola oil(or sunflower oil)
120gpitted sour cherries
50galmond flakes or sliversfor sprinkling
Pre-heat oven to 170 deg C (340 deg F). Line a 6-hole or 12-hole muffin tray with muffin cases.
Rub the lemon zest into the sugar with your fingers, until the sugar smells super lemony.
In a separate bowl, combine flour, ground almonds, baking powder and salt. Stir to mix well. Sift into the sugar-lemon zest mixture, and mix well.
In a separate bowl, whisk together eggs, yogurt and vanilla and almond extracts until smooth. Pour into the flour mixture and stir until just combined and no traces of flour remain in the batter. Fold in the oil and melted butter until just combined. Do not over-mix.
In another bowl, toss the cherries in extra flour until thoroughly coated. Then fold in the cherries into the batter.
Spoon the batter into prepared muffin cases, each about three-quarter full. Sprinkle the tops with almond flakes or slivers. Bake in the centre of the pre-heated oven for 20-25 minutes. Muffins are done when a metal or bamboo skewer inserted in the centre of the muffins emerges dry and crumbly, and the tops of the muffins feel springy to the touch.
Remove the muffins from the mould and let cool on a cooling rack. Repeat baking the next batch of muffins. Best eaten immediately or when warm.