1 cup all-purpose flour
3/4 cup white whole-wheat flour
1/2 cup + 1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter
3/4 cup sour cream
1 tsp almond extract
1/3 cup (half all-purpose and half white whole-wheat) flour
2 tbsp sugar
2 tbsp cold butter
1/3 cup chopped sliced almonds
1 pkg (8-oz) cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
3/4 cup cherry preserves, warmed
Preheat oven to 350 degrees.
Grease 7 jumbo muffin cups or 14 regular muffin cups; set aside.
In a bowl, combine the flours, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.
In another bowl, beat the egg, sour cream, and almond extract until smooth; stir into the flour mixture just until moistened. The batter will be thick.
To make the topping:
In a small bowl, combine the flour and sugar; cut in the butter until crumbly. Stir in the almonds and set aside.
To make the filling:
In a mixer bowl, beat the cream cheese, egg, sugar and vanilla until smooth.
Fill greased muffin cups about half full with the batter. Divide the cream cheese filling and the preserves evenly between the muffin cups; using a knife, gently swirl into the batter. Cover with the remaining batter.
Sprinkle the topping evenly over the batter.
For jumbo muffins, bake at 350 degrees 30-35 minutes or until they test done. For regular muffins, bake at 350 degrees for 20-25 minutes or until it tests done. Allow to cool in the pan 5 minutes before removing to wire rack to cool completely.
Note: This is my version of a recipe I saw in a TOH magazine in the 1990s.