Cherry Almond Muffins Recipe
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. YIELD: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
- 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.
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.
© 2014 RDA Enthusiast Brands, LLC