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A favorite flavor combo, these muffins resemble crumb cakes when made with streusel. If you make them with their topping, be sure to use a toaster oven or regular oven to reheat them instead of a slot toaster.
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (2 ounces) sweet or sour dried cherries, chopped
1/2 cup (3 ounces) chocolate chips (optional)
1/4 cup (3/4 ounce) Dutch-process cocoa, or 3 tablespoons Dutch-process cocoa plus 1 tablespoon black cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick, 2 ounces) unsalted butter, softened
2 large eggs
1/4 cup (2 ounces) water
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 5/8 ounces)almond flour*
1/2 cup (2 ounces) glazing or confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon almond flavor, 1 drop bitter almond oil, or 1 teaspoon vanilla extract
6 tablespoons (3 ounces) butter
*optional, but very tasty! Use 2 tablespoons extra flour if leaving out.
Preheat the oven to 400°F. Lightly grease the cups of your muffin top pan.
For the batter: In a medium-sized bowl, whisk together the flour, sugar, cherries, chips (if you're using them), cocoa, baking powder and salt. Mix in the soft butter—the mixture will be crumbly. Add the eggs and water and mix until evenly moistened. Us a generouse 1/4 cup of batter to fill the cups of the muffin-top pan.
For the topping: In a medium-sized bowl, whisk together all of the dry ingredients and the flavoring. Using a pastry blender, a fork, or your fingers, cut in the butter to form crumbs. Top the entire surface of each muffin with a generous amount of crumbs.
Bake the muffin tops for 14 to 16 minutes, until a cake tester inserted in the center of one comes out clean. Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely. Dust with additional glazing or confectioners' sugar if desired. Yield: 6 muffin tops.