Combine flour, sugar, baking powder and salt into a bowl.
1 ¾ cups flour, ½ cup granulated sugar, 1 Tablespoon baking powder, ¼ teaspoon salt
In a separate bowl, combine egg, yogurt, oil, milk and almond extract
1 egg, ¾ cup Greek yogurt, ½ cup oil, ½ cup milk, ½ teaspoon almond extract
Add flour mixture to liquid mixture. Mix to combine.
Fold in cherries.
1 ½ cups sweet cherries
Scoop batter into greased muffin tins.
Bake in a preheated 400° oven for 15-18 minutes.
Cool in pan for 5 minutes and then remove from pan and continue cooling on a baking rack.
Notes
To use frozen cherries
Allow cherries to partially thaw
Chop into small pieces
Add to muffin batter while partially thawed
Increase baking time by 3-5 minutes
Tips
Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
Do not overmix batter. Just stir until everything is mixed in. Over mixing can cause tough muffins.
Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!