Shelly's Recipe

JUMBO CHERRY ALMOND MUFFINS WITH CREAM CHEESE FILLING

Category: Muffins

1 3/4 cups flour
1/2 cup plus 1 tbsp sugar
1/2 tsp baking powder and baking soda
1/4 tsp salt
1/2 cup cold butter
1 egg
3/4 cup sour cream
1 tsp almond extract

Topping
1/3 cup flour
2 tbsp sugar and cold butter
1/3 cup chopped sliced almonds

Filling
1 (8 oz) pkg cream cheese, softened
1 egg
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup cherry preserves, warmed

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 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 mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. 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 to 35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. NOTE: If using regular-size muffin cups, bake for 20 to 25 minutes.