cherry almond muffins
From my Mamaw's recipe collection.
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yield
7 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For cherry almond muffins
-
1 3/4 call purpose flour
-
1/2 cplus 1 tablespoon sugar
-
1/2 tspbaking powder
-
1/2 tspbaking soda
-
1/4 tspsalt
-
1/2 ccold butter, cubed
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1egg
-
3/4 csour cream
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1 tspalmond extract
- FOR THE FILLING
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1 pkg8 ounces cream cheese, softened
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1egg
-
1/4 csugar
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1/2 tspvanilla
-
3/4 ccherry preserves, warmed
- FOR THE TOPPING
-
1/3 call purpose flour
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2 Tbspsugar
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2 Tbspcold butter
-
1/3 cchopped sliced almonds
How To Make cherry almond muffins
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1In a large 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).
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2In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
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3Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
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