Blueberry-Almond Crème Muffins

Suzanne Pezzullo

By
@SuzannePezzullo

From www.tablespoon.com


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Rating:

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Serves:

8

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 oz
cream cheese (half of 8-oz package), softened
1/2 c
sugar
1/4 tsp
almond extract
1/4 tsp
pure vanilla extract
1/2 c
slivered almonds, blanched and chopped
1 can(s)
pillsbury™ grands!™ flaky layers refrigerated buttermilk biscuits (8 biscuits)
3 Tbsp
melted butter
1/4 c
blueberry preserves

Directions Step-By-Step

1
Heat oven to 350°F. Generously spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2
In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
3
In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy; set aside.
4
Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer, butter side down, into almond mixture, coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer; press edges of layers together. Spoon 1/2 tablespoon of the preserves onto middle of second layer. Brush third biscuit layer with melted butter; firmly press, butter side down, into almond mixture. Place third layer, almond side up, on second layer; press edge of third layer into edge of second layer.
5
Repeat with remaining biscuits, refrigerating biscuits if dough becomes too soft to separate. Sprinkle any remaining almond mixture onto tops of biscuits.
6
Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 15 minutes before serving.
7
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Bread
Regional Style: American