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