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    You are in: Home / Recipes / Cherry Almond Muffins Recipe
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    Cherry Almond Muffins

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    30 mins

    22 mins

    Chef Buggsy Mate's Note:

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

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    Ingredients:

    Serves: 14

    Yield:

    muffins

    Units: US | Metric

    FILLING

    TOPPING

    Directions:

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

    Ratings & Reviews:

    • on April 07, 2009

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2008

      55

      These muffins are really good! The batter is VERY thick. Almost more like a scone or biscuit batter than a muffin batter. It works though. The filling is cheesecake like once baked and is so delicious. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cherry Almond Muffins

    Serving Size: 1 (99 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 354.8
     
    Calories from Fat 171
    48%
    Total Fat 19.0 g
    29%
    Saturated Fat 10.7 g
    53%
    Cholesterol 75.2 mg
    25%
    Sodium 239.3 mg
    9%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 22.1 g
    88%
    Protein 5.3 g
    10%

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