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Cherry Almond Muffins

1 34 cups all-purpose flour
12 cup sugar, plus
1 tablespoon sugar
12 teaspoon baking powder
12 teaspoon baking soda
14 teaspoon salt
12 cup butter, chilled
1 egg
34 cup sour cream
1 teaspoon almond extract
1 (8 ounce) package cream cheese, softened
1 egg
14 cup sugar
1 teaspoon vanilla extract
34 cup cherry preserves, warmed
13 cup all-purpose flour
2 tablespoons sugar
14 teaspoon cinnamon
2 tablespoons butter, chilled
13 cup almonds, chopped (sliced or slivered can be used as well)


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 almond extract until smooth. Stir into dry ingredients just until moistened (batter will be thick). Combine flour, sugar, and cinnamon for the topping 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 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 degrees for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Source: www.food.com