Cherry Almond Muffins or Coffee Cake
photo by gailanng
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
7 jumbo muffins or 14 regular
ingredients
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, cold
- 1 egg
- 3⁄4 cup sour cream
- 1 teaspoon almond extract
-
Topping
- 1⁄3 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons butter, cold
- 1⁄3 cup almonds, sliced, chopped
-
Filling
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla extract
- 3⁄4 cup cherry preserves, warmed
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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Reviews
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Absolutely the best !!! Can't wait to try it with peaches or blueberry's or...everything else !! Thank you so much for a great recipe. I did not have cream cheese or jam, used instead a can of cherry pie filling and made a glaze of powdered sugar, butter & almond extract......holy cow...can't stay away from it...thanks again !!
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Oh Marg! This was absolutely delicious!! The muffin in the picture looked sooo tempting that I had to give it a shot! I took your advice and made it in an 8 inch springform pan. My bake time was of 65 minutes. My topping was alot more crumbly than the one in the picture, so next time I might increase the butter- and there WILL be a next time! Also, I substituted yogurt for the sour cream. All in all this cake was to die for!! My whole family inhaled it. Thanks for a winner Marg! :)
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I thought these were terrible. I have tasted so much better. Def. not making again. I followed the exact recipe. Don't know what all the hoopla is about. I am a foodie, collect cookbooks, for example Ina Garten etc. make and sell homemade chocolates/pickles/jams. Have put together 2 fundraising cookbooks throughout the years. Collect all clad, le creuset, emile henry. Taste just wasn't there for me and also they cost alot to make. Mad as hell.
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Tweaks
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Oh Marg! This was absolutely delicious!! The muffin in the picture looked sooo tempting that I had to give it a shot! I took your advice and made it in an 8 inch springform pan. My bake time was of 65 minutes. My topping was alot more crumbly than the one in the picture, so next time I might increase the butter- and there WILL be a next time! Also, I substituted yogurt for the sour cream. All in all this cake was to die for!! My whole family inhaled it. Thanks for a winner Marg! :)
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.