Candied Cherry Muffins

Well I've made it through 12 months of muffins from Food Network, which was printed in their January 2018 issue.  The final muffin (December's) was Candied Cherry Muffins, and I'll admit I made these a really long time ago (like back in February!) when I was able to get candied oranges and cherries on clearance at the grocery store.  Although I liked these muffins, I didn't love them.  They candied orange in the batter was too much for my group, BUT I would make these again and use orange flavoring like Orange Vitality Essential Oil to still give them the citrus flavor.  A co-worker told me that the muffin tasted like it had chopped up fruit snacks in it.  I'd say that probably isn't a texture that's appealing to most.   But having the orange flavor throughout with the candied cherries on top would probably be much better.  I need to get more almond paste now so I can try making these again. 

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1 3/4 sticks (14 tablespoons) unsalted butter, melted

1/3 cup almond paste, crumbled (about 3 ounces)

1 teaspoon pure vanilla extract

1/2 cup chopped candied lemon and/or orange peel

1/2 cup candied cherries, quartered

Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it's OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel.

Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.

Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners' sugar. Let cool completely.