|1/4cup||brown sugarfirmly packed|
|1/4cup||almond mealor chopped almonds|
|1 1/2cups||all-purpose flourorganic|
Place rack in the center of the oven. Preheat an oven to 375°F/190°C/Gas Mark 5. Prepare 15 standard muffin cups by lining with foil muffin cups or use silicone muffin cups.
To make the topping, in a small bowl, stir together the brown sugar, flour and almond meal. Mix in the cold butter with your fingers or a pastry blender until the mixture is crumbly. Set aside.
To make the muffins, in a medium bowl, sift together the flour, almond meal, sugar, baking powder and salt.
In a small bowl add buttermilk, egg and melted butter. Whisk to combine.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until evenly moistened. The batter will be thick and slightly lumpy. Do not beat, it will make tough muffins.
Spoon a tablespoon of batter to cover the bottom of the muffin cups. Place several cherries, depending on the size, on top of the layer of batter. Cover the cherries with more batter to 3/4 full in the cups.
Using your fingers sprinkle the crumb topping evenly over the muffins.
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes.
Serve warm or at room temperature.