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Cherry Almond Muffins




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-3/4 c. all-purpose flour
  
• 1/2 c. plus 1 T. sugar
  
• 1/2 t. baking powder
  
• 1/2 t. baking soda
  
• 1/4 t. salt
  
• 1/2 c. cold butter
  
• 1 egg
  
• 3/4 c. sour cream
  
• 1 t. almond extract
  
• TOPPING:
  
• 1/3 c. all-purpose flour
  
• 2 T. sugar
  
• 2 T. cold butter
  
• 1/3 c. chopped sliced almonds
  
• FILLING:
  
• 1 package (8 oz.) cream cheese, softened
  
• 1 egg
  
• 1/4 c. sugar
  
• 1/2 t. vanilla extract
  
• 3/4 c. cherry preserves, warmed
  






Instructions



1. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
   
2. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
   
3. Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside.
   
4. In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. 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.
   
5. Bake at 350 degrees for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
   






Final Comments


Yield: 7 jumbo muffins or 14 regular muffins. EDITOR'S NOTE: If using regular-size muffin cups, bake for 20-25 minutes.