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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 4 |
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These muffins have a creamy like center making them very moist. Ingredients:
1 3/4 cups all-purpose flour |
1/2 cup sugar, plus |
1 tablespoon sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, chilled |
1 egg |
3/4 cup sour cream |
1 teaspoon almond extract |
1 (8 ounce) package cream cheese, softened |
1 egg |
1/4 cup sugar |
1 teaspoon vanilla extract |
3/4 cup cherry preserves, warmed |
1/3 cup all-purpose flour |
2 tablespoons sugar |
1/4 teaspoon cinnamon |
2 tablespoons butter, chilled |
1/3 cup almonds, chopped (sliced or slivered can be used as well) |
Directions:
1. In a bowl, combine flour, sugar, baking powder, baking soda and salt.
2. Cut in butter until the mixture resembles coarse crumbs.
3. Beat the egg, sour cream and almond extract until smooth.
4. Stir into dry ingredients just until moistened (batter will be thick).
5. Combine flour, sugar, and cinnamon for the topping in a small bowl; cut in butter until crumbly.
6. Stir in almonds; set aside.
7. In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
8. Fill greased muffin cups half full with batter.
9. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently.
10. Cover with remaining batter.
11. Sprinkle with topping.
12. Bake at 350 degrees for 20-22 minutes or until muffins test done.
13. Cool for 5 minutes before removing from pans to wire racks.
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