|Cherry Almond Muffins|
Posting a recipe on this little blog of mine is long overdue. Sorry! And, since I got a request this morning for this very one mentioned on Facebook, well, I thought why not just get to it... It is yummy after all, and a good one to try for any morning breakfast treat, but especially for Sunday. Which is tomorrow. So, get shopping and be ready to go. It will be worth it. Just be sure to use all the cherry preserves to get enough of this very important flavor in each bite!
Thanks, Cathy, for spurring me on! And, thanks to repeat guests, Jim and Diane for sharing. It only took me 4 years to make them!
Cherry Almond Muffins (14 regular or 7 jumbo)
½ c. plus 1 T. granulated sugar
1 8oz. package cream cheese, softened
¾ c. cherry preserves, slightly warmed
1/3 c. chopped sliced almonds
Make topping by mixing flour, sugar and cutting in butter
until crumbly. Stir in almonds and set aside.
Make filling by beating (use a mixer) cream cheese, egg,
sugar and vanilla. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking
soda, and salt. Cut in butter until it
resembles coarse crumbs. Separately whisk the egg, sour cream and almond extract until smooth, then add to flour mixture
until moistened. Batter will be thick.
Grease regular-sized muffin tin, or if preferred, a jumbo
muffin pan. Fill greased cups, ½ full
with batter. Divide cream cheese filling
and preserves evenly between muffin cups; swirl gently to combine. Cover with remaining batter. Sprinkle topping over. Bake for 30-35 minutes for jumbo pans; 20-25
minutes for regular pan. Cool five
minutes before removing from pans. Bon Appetit!
: After making these according to the
directions, I would make the following changes next time:
Divide batter in ½ before putting in muffin cups. Only add enough batter to fill approx. 1/3 of the
cup, then make a depression in center of batter. Spoon in preserves. Add cream cheese in an even layer. Top with remaining batter, then crumbly
topping, then bake. They are also good
without adding a top layer of batter, just as long as you add a healthy portion
of the crumbly topping to insulate cream cheese layer. I made regular-sized muffins and got 12, not
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