Cherry Almond Muffins

By GmaJan12

Ingredients

• TOPPING:
• 1-3/4 cups all-purpose flour
• 1/2 cup plus 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 egg
• 3/4 cup sour cream
• 1 teaspoon almond extract
• 1/3 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter
• 1/3 cup chopped sliced almonds
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup cherry preserves, warmed

Details

Servings 7

Preparation

Step 1

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).

Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside. In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves.

Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.

Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 7 jumbo muffins or 14 regular muffins.