Cherry Almond Muffins Or Coffee Cake - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar, plus
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold
1 egg
3/4 cup sour cream
1 teaspoon almond extract
Topping
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons butter, cold
1/3 cup almonds, sliced, chopped
Filling
1 (8 ounce) package cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed

Preparation

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 until smooth; stir into dry ingredients just until moistened (batter will be thick).
Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
Fill greased jumbo muffin cups half full with batter.
Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.