Cherry Almond Muffins Recipe

Cherry Almond Muffins RecipePhoto by: Taste of Home Cherry Almond Muffins Recipe Rating 5

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

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Cherry Almond Muffins Recipe
  • Prep: 20 min. Bake: 30 min.
  • Yield: 7 Servings
20 30 50

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, cubed
  • 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
  • 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

Directions

  • 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).
  • Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside. In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves.
  • 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° 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 jumbo muffins or 14 regular muffins.

Nutritional Facts 1 jumbo muffin equals 684 calories, 36 g fat (21 g saturated fat), 157 mg cholesterol, 496 mg sodium, 80 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Cherry Almond Muffins in Taste of Home October/November 1999, p25

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Cherry Almond Muffins (1)

Cherry Almond Muffins Recipe

Cherry Almond Muffins

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Reviewed on Apr. 16, 2010 by ChezRocks

Love this recipe. Also make it as a coffee cake. Awesome!

 
 
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