Cherry Almond Creme Muffins

Makes one dozen

 

Muffin batter:

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

2 eggs

1/3 cup milk 

3/4 cup sour cream (or plain yogurt)

1 tsp. almond extract

———————————————-

Creme Filling:

1 package 8 oz. cream cheese, at room temperature

1 egg

1/4 cup sugar

1/2 tsp. almond extract

1/2 cup cherry preserves

———————————————-

Topping:

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.