Cherry Muffins

Preheat the oven to 350ºF. Line a muffin tin with liners or grease well.

Cream the butter, sugar, and almond extract together in an electric mixer fitted with the paddle attachment on medium-high speed.

Sift the remaining dry ingredients together into a medium bowl.

Add the egg to the butter mixture and blend until combined.

Add 1/4 cup of the yogurt to the mixer, followed by half the dry ingredients, mixing and repeating with remaining yogurt and flour mixture. Mix until the batter is just combined.

Turn off the mixer and fold in the cherries with a spatula.

Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then remove to serve or cool completely.