Taste of Home
Cherry Almond Muffins
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 7 muffins.
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
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1-3/4 cups all-purpose flour
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1/2 cup plus 1 tablespoon sugar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup cold butter, cubed
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1 large egg
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3/4 cup sour cream
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1 teaspoon almond extract
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 large egg
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1/4 cup sugar
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1/2 teaspoon vanilla extract
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3/4 cup cherry preserves, warmed
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TOPPING:
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1/3 cup all-purpose flour
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2 tablespoons sugar
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2 tablespoons cold butter
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1/3 cup chopped sliced almonds
Directions
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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).
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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.
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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.
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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.
Nutrition Facts
1 jumbo muffin: 684 calories, 36g fat (21g saturated fat), 157mg cholesterol, 496mg sodium, 80g carbohydrate (49g sugars, 2g fiber), 10g protein.
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