BLUEBERRY-ALMOND CRE'ME MUFFINS

Blueberry-almond Cre'me Muffins

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shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Suzanne Pezzullo for the Brunch October 2015 meeting of the Curious Cuisiners.

Note: This recipe contains nuts.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 4 oz
    cream cheese, softened
  • 1/2 c
    sugar
  • 1/4 tsp
    pure almond extract
  • 1/4 tsp
    pure vanilla extract
  • 1/2 c
    blanched, slivered almonds finely chopped
  • 1 can(s)
    pillsbury grands flaky layers refrigerated buttermilk biscuits(8 count)
  • 3 Tbsp
    butter, salted, or unsalted, melted
  • 1/4 c
    blueberry preserves

How to Make BLUEBERRY-ALMOND CRE'ME MUFFINS

Step-by-Step

  1. Preheat oven to 350 degrees. Generously spray 8 regular sized muffin cups with Crisco non-stick cooking spray.
  2. In medium bowl, stir cream cheese, 1/4 cup of the sugar, almond and vanilla extracts until smooth and creamy, set aside.
  3. In a medium shallow bowl, mix almonds and the remaining 1/4 cup sugar.
  4. Seprate dough into 8 biscuits. Seprate one biscuit into 3 layers. Brush one 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 one 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 coating evenly. Place layer, almond side down, in bottom and up side of muffin cup. Fill with one 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 the edge of the second layer.
  5. Repeat with the remaining biscuits, refrigerating biscuits if they become 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.

Printable Recipe Card

About BLUEBERRY-ALMOND CRE'ME MUFFINS

Main Ingredient: Fruit
Regional Style: American



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