1½ cups canned or fresh dark cherries (if using canned, drain before using), roughly chopped
1¼ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
For the topping:
¼ cup rolled oats
3 tablespoons brown sugar
½ teaspoon cinnamon
Pinch of salt
Instructions
Make the muffins:
In a mixing bowl, stir together oats, sour cream, milk, butter, eggs, vanilla, almond extract, sugars, and cherries with a wooden spoon, mixing until well combined.
In a small bowl, whisk together the remaining dry muffin ingredients. Gently stir into the above wet ingredients until just combined. Mixture will be very wet. Cover tightly with plastic wrap or place in an airtight container. Place in refrigerator and let sit for 6-8 hours or overnight.
When you are ready to bake, preheat the oven to 350 degrees F. Line two muffin tins with paper liners and spray with non-stick baking spray. Pull muffin mix out of the fridge (it should be much thicker now). Fill muffin tins ¾ way full.
Make the Topping:
In a small bowl, stir together all the topping ingredients. Sprinkle evenly over the top of the muffin batter. Place in preheated oven and bake 35-45 minutes, or until muffins are set and toothpick entered in the center comes out clean. Remove from oven and let cool until able to handle. Remove muffins and cool completely.
Notes
Adapted from Flour, Too by Joanne Chang
Recipe by Wright Family Table at https://www.wrightfamilytable.com/cherry-oat-and-brown-sugar-muffins-2/