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
Cherry Almond Muffins
Cherry Almond Muffins
Prep Time
20 min
Cook Time
30 min
Yield
7 muffins
Ingredients
- 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 large egg
- 3/4 cup sour cream
- 1 teaspoon almond extract
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 large egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup cherry preserves, warmed
- TOPPING:
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cold butter
- 1/3 cup chopped sliced almonds
Directions
- 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).
- 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.
- 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.
- 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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