1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.

2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Almond Croissant filling and mix until smooth and creamy.

3. In a large bowl, add melted butter, sugar, egg, Greek yogurt, milk, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder and salt. Stir just until combined. Fold in the cherries.

4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Almond Croissant filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Almond Croissant filling.

5. You can add a few halved cherries on top of the muffins if desired (this is more so for appearance). Top the muffins with a generous handful of sliced almonds.

6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.

8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.

9. These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week. You may also freeze them for up to 3 months.