Cherry Almond Muffins

By 1For_Him

Note: don't overfill (will overflow); try as a coffeecake?

Ingredients

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

Details

Servings 7

Preparation

Step 1

Prep: 20 min. Bake: 30 min.

In a 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 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 muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 7 jumbo muffins or 14 regular muffins.


Nutrition Facts: 1 serving (1 each) equals 684 calories, 36 g fat (21 g saturated fat), 157 mg cholesterol, 496 mg sodium, 80 g carbohydrate, 2 g fiber, 10 g protein.

Cherry Almond Muffins published in Taste of Home October/November 1999, p25