Recipe For Cooking Jumbo Cherry Almond Muffins With Cream Cheese Filling

Toaster Oven Muffins :: Sweet Muffins

Jumbo Cherry Almond Muffins with Cream Cheese Filling

1 3/4 C. flour
1/2 C. plus 1 Tbsp. sugar
1/2 tea. baking powder
1/2 tea. baking soda
1/4 tea. salt
1/2 C. cold butter or margarine
1 egg
3/4 C. sour cream
1 tea. almond extract or flavoring Topping:
1/3 C. flour
2 Tbsp. sugar
2 Tbsp. cold butter or margarine
1/3 C. chopped sliced almonds

Filling
8 oz. cream cheese, softened
1 egg
1/4 C. sugar
1/2 tea. vanilla extract or flavoring
3/4 C. cherry preserves, warmed

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 or flavoring until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a sm. bowl; cut in butter until crumbly. Stir in almonds: set aside.

In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract or flavoring until smooth. Fill prepared jumbo muffin C. half full with batter. Divide cream cheese filling and preserves evenly between muffin C.; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees F for 30 to 35 min. or until muffins test done. Cool for 5 min. before removing from pans to wire racks.

Makes approximately: 7 jumbo muffins or 14 regular muffins. If using regular-size muffin C., bake for 20 to 25 min.