Cherry Almond Muffins

Preheat oven to 350ºF. Line a muffin tin with muffin liners and set aside.

In a stand mixer fitted with the paddle attachment, cream butter with sugar until light and fluffy, about 2 minutes. Add eggs and extracts and beat until well combined.

Turn speed to low and add flour, almond flour, baking powder, and salt until just incorporated. Fold in cherry halves. Scoop batter into prepared muffin tin and top with sliced almonds.

Bake 25–35 minutes, or until tops are lightly brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool. Dust with powdered sugar and enjoy!