Cherry Almond Creme Muffins
Makes one dozen
1 3/4 cup flour*
1/2 cup + 1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/3 cup milk
3/4 cup sour cream (or plain yogurt)
1 tsp. almond extract
1 package 8 oz. cream cheese, at room temperature
1/4 cup sugar
1/2 tsp. almond extract
1/2 cup cherry preserves
1/3 cup flour
2 Tbsp. sugar
2 Tbsp. butter
1/3 cup sliced almonds
Preheat the oven to 350 degrees
Batter: Blend the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl,combine the butter, egg, sour cream and extract and stir it into the dry ingredients just until smooth.
Creme: In a medium bowl beat the cream cheese, egg, sugar and extract.
Topping: Combine the flour and sugar in a small bowl; cut in butter and stir in almonds
Grease muffin pan. Fill each one 2/3 full. Using a spoon—make a depression in the center of each one. Put a teaspoon of creme filling in each one. Add a 1/2 teaspoon of cherry preserves on top of creme filling. Cover each one with the remaining batter. Sprinkle each one with the topping.
Bake at 350 degrees 25-30 minutes.
*If using GF flour, I prefer Bob’s Red Mill 1-to-1 GF flour and add 1 tsp. of xanthan gum, plus one additional egg if your batter is too thick.