Cherry Almond Muffins or Coffee Cake

READY IN: 1hr

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 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).
  • Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
  • In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
  • Fill greased jumbo muffin cups half full with batter.
  • Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
  • Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  • Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.
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