Cherry Almond Muffins

READY IN: 52mins
Recipe by Chef Buggsy Mate

These muffins have a creamy like center making them very moist.

Top Review by Ducky

These taste great and are a nice light muffin. Since I had problems preparing them, I had to lower the stars. The batter is more like a wettish dough and not easy to get into the muffin tin. I only had enough dough for about 10 or 11 muffins but had enough cheesecake filling for about 18 muffins. The preserves barely made it through 12 muffins. I found that the filling spilled over and made a mess of the oven. The pan was no fun cleaning either (luckily I got to it before everything hardened!). I did dig the muffins out of the tin before they preserves hardened them to the tin. If I made these again I would use less dough on the bottom. Made for PAC April 2009.

Ingredients Nutrition


  1. In a bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Beat the egg, sour cream and almond extract until smooth.
  4. Stir into dry ingredients just until moistened (batter will be thick).
  5. Combine flour, sugar, and cinnamon for the topping in a small bowl; cut in butter until crumbly.
  6. Stir in almonds; set aside.
  7. In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
  8. Fill greased muffin cups half full with batter.
  9. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently.
  10. Cover with remaining batter.
  11. Sprinkle with topping.
  12. Bake at 350 degrees for 20-22 minutes or until muffins test done.
  13. Cool for 5 minutes before removing from pans to wire racks.

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