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    Big Cream Cheese Cherry Almond Muffins


    Source of Recipe


    Internet

    List of Ingredients




    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 or margarine
    1 egg
    3/4 cup sour cream
    1 teaspoon almond extract
    Topping:
    1/3 cup all-purpose flour
    2 tablespoons sugar
    2 tablespoons cold butter or margarine
    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

    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 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. Bake at 350 F 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. If using regular-size muffin cups, bake for 20-25 minutes.

    Recipe




 

 

 


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