Cherry Ammond Muffins

So yesterday, I was up to my 'pits' with cherries. Some friends invited us over to pick cherries. My kidos loved it. The older ones love to climb the tree and get the high ones. We picked about 10 pounds. I went and bought a cherry pitter and it works wonders. I made two batches for Cherry preserves and I am going to make more. It turned out so yummy. I highly recommend it. Meanwhile, I went on the Internet to find some cherry recipes. I went to Taste of Home and found this muffin recipe. It was so yummy and it has been added to my collection of recipes. Hope you enjoy it.
Cherry Almond Muffins
By Melissa Maseda
INGREDIENTS FOR 7 SERVINGS:
1 ¾ C. Flour
½ C. Plus 1 Tbs. Sugar
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
½ C. Cold Butter
1 Egg
¾ C. Sour Cream
1 tsp. Almond Extract
Topping:
1/3 C. Flour
2 Tbs. Sugar
2 Tbs. Cold Butter
1/3 C. Chopped Sliced Almonds
Filling:
8 oz. Cream Cheese, Softened
1 Egg
¼ C. Sugar
½ tsp. Vanilla Extract
¾ C. Cherry Preserves, Warmed
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 almond extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
For the topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside. In a separate bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. Fill grease 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 for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 7 jumbo muffins or 14 regular muffins.