CHERRY ALMOND MUFFINS OR COFFEE CAKE
I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h
Yield 7 jumbo muffins or 14 regular
Number Of Ingredients 19
Steps:
- 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.
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Kristin Beasley
[email protected]These muffins are delicious! I love the streusel topping and the hint of almond extract.
TONY MAXWELL
[email protected]I used frozen cherries and they worked just as well as fresh cherries. This is a great recipe to use up leftover cherries.
Newborn Love
[email protected]I'm not much of a baker, but these muffins were easy to make and they turned out great! I'll definitely be making them again.
Husna ameen
[email protected]These muffins are perfect for breakfast or brunch. I love the combination of cherries and almonds.
Joy Chepkoech
[email protected]The muffins were good, but the streusel topping was a bit too dry. I think I'll add a little more butter next time.
saboorkhan saadat
[email protected]I've made these muffins several times and they're always a crowd-pleaser. Everyone loves them!
Joan Ryan
[email protected]These muffins are a bit too sweet for my taste. I'll try reducing the amount of sugar next time.
Sikhumbuzo Nakani
[email protected]I'm not a fan of almonds, so I used chopped walnuts instead. They were still delicious.
MunkyFarts
[email protected]These muffins are so easy to make and they always come out perfect. I love the streusel topping.
Corrinne Cuffy
[email protected]I substituted almond flour for regular flour and they still turned out great! Delicious and gluten-free.
Sheraaz Khan
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. Not sure what went wrong.
Althea Richards
[email protected]These muffins were a hit at my brunch party! They were light and fluffy, with a perfect balance of sweetness and tartness from the cherries and almonds. I'll definitely be making them again.