Cherry Cream Cheese Muffins
Source of Recipe
BBR
List of Ingredients
For topping, 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon
3 cups unbleached all-purpose flour
1 cup granulated sugar
1 1/2 tablespoons baking powder
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
3 large eggs
1 cup full-fat milk
1 teaspoon almond extract
2 1/2 cups fresh or frozen tart cherries
8 ounces cream cheese, at room temperature Recipe
PREPARATION: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a muffin tin with 18 paper liners and set aside.
To make cinnamon-sugar topping, mix together 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl; set aside.
Sift together the flour, sugar, baking powder and cinnamon. In medium bowl, with an electric mixer, cream together the butter. Beat in eggs, milk and almond until thick and homogenous. Add the butter mixture into dry ingredients and fold until the batter comes together. Gently fold in the cream cheese and then fold in the cherries until just combined. Fill muffin tin liners at least 3/4 full and sprinkle tops with cinnamon-sugar topping. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean, rotating the pan from front to back halfway through the baking time. Cool on a wire rack.
Makes about 18 muffins
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