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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 7 |
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As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California Ingredients:
1-3/4 cups king arthur unbleached 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, cubed |
1 egg |
3/4 cup sour cream |
1 teaspoon almond extract |
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 |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 tablespoons cold butter |
1/3 cup chopped sliced almonds |
Directions:
1. In a large 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).
2. In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds.
3. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
4. Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 7 muffins.
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