Cherry Almond Muffins

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

1. In a large 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).
2. In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds.
3. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
4. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

flour, sugar, baking powder, baking soda, salt, cold butter, egg, sour cream, almond, cream cheese, egg, sugar, vanilla, cherry preserves, flour, sugar, cold butter, almonds

Taken from www.tasteofhome.com/recipes/cherry-almond-muffins/ (may not work)