Raspberry-Cream Cheese Muffins


prep 0:15       total 0:35





2-1/4 cup all-purpose flour
1 cup sugar, divided
3/4 cup butter
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract or
1 tsp. vanilla extract
8 oz. cream cheese, softened
1/2 cup raspberry perserves
1/2 cup sliced almonds


Preheat oven to 350°F. In large bowl, combine flour and 3/4 cup sugar. Cut in butter until crumbly; reserve 1 cup of the mixture. To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract. Spoon mixture into muffin cups.

Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20 minutes.

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