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Cherry Almond Muffins Recipe
Cherry Almond Muffins Recipe photo by Taste of Home

Cherry Almond Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 7 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup cherry preserves, warmed
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter
  • 1/3 cup chopped sliced almonds

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.


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

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.

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Reviewed Jun. 15, 2014

"This is a very yummy muffin. Will definitely make it again."

Reviewed Sep. 30, 2012 Edited Jan. 1, 2014

"I have made this twice now and it is amazing. The best muffin I have ever had. Batter is almost like dough so I just pat small amount in bottom of each muffin hole, do filling, then pat out little disk of dough and place on top. It makes 9 regular size muffins. I fill to the top of hole and pile on crumbs. It does not raise much so that works perfect. Just make sure you take them out of tin after 4 or 5 minutes of cooling. I have left over cheesecake batter so each time so I make 2 little cheesecakes in the muffin tin too. These muffins are worth the extra time and effort."

Reviewed Aug. 26, 2012

"ACTUALLY, I want to try this recipe-I never made it before, but I can gurantee that it will be good!"

Reviewed Apr. 16, 2010

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

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