Shelly's Recipe

RASPBERRY CHEESECAKE MUFFINS

Category: Muffins

2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp baking soda and powder
1/4 tsp salt
3/4 cup sour cream
2 eggs, divided
1 tsp almond extract
8 oz cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350. In a large bowl, combine flour and 3/4 cup sugar. Cut in the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb mixture add next 5 ingredients, 1 egg and extract. Spoon mixture into greased muffin tin.
Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon mixture over batter in pan. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake for 20 minutes or until tested clean.