Muffins with candied cherries

Ingredients:

• 2 cups premium flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp ground cardamom
• 0.5 tsp salt
• 2 large eggs
• 1 cup whole milk
• 200 g unsalted butter, melted
• 1/3 cup almond paste, crushed (about 80 g)
• 1 tsp vanilla extract
• 0.5 cup chopped lemon and/or orange candied peel
• 0.5 cup candied cherries, cut into 4 pieces
• Powdered sugar, for dusting

Preparation:

1. Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
2. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, cardamom, and salt. In a larger bowl, combine the eggs, milk, 165g of melted butter, almond paste, and vanilla extract (it's okay if there are some almond paste chunks left). Add the flour mixture to the egg mixture and stir until smooth. Stir in the candied citrus peel.
3. Divide the batter among the muffin cups, filling them three-quarters full. Arrange the candied cherries evenly on top. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
4. Heat the remaining 2 tablespoons of melted butter in the microwave. Brush the muffins with butter while still hot, then dust with powdered sugar. Let cool completely.