Time 50m Yield 7 muffins. Number Of Ingredients 20 Steps:
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). , 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., 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. , Bake at 350° 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.
Number Of Ingredients 12 Steps:
Preheat oven to 425F/220C. Grease 12 muffin cups or line with muffin liners. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix to combine. In a medium bowl, mix egg with yogurt, oil, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in almonds and cherries gently to prevent staining. Divide the mixture between the muffin cups, filling almost fully to the top. Sprinkle with sliced almonds if desired. Bake for 3 minutes, then reduce the oven temperature to 375F/190C. Continue to bake for an additional 12-17 minutes for standard muffins, or an additional 22-27 minutes for jumbo muffins. They are ready when a toothpick inserted into the center of a muffin comes out clean. If they start to brown too much, cover them loosely with aluminum foil. Cool for 10 minutes, then move to a wire rack to cool completely. Muffins are best the same day they are made, but can be kept at room temperature in an airtight container for an additional 1-2 days. Muffins can also be frozen for up to 2 months.
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl. Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter. Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top. Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Time 32m Yield 18 muffins Number Of Ingredients 11 Steps:
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds. Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins. In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy. Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
Time 28m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.) In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda. In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you’ve gone to far. Add the yogurt and almond extract and beat a few more seconds. Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds. Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean. Serve warm. I like mine with Brummel and Brown spread. Enjoy!
Time 30m Yield 12 muffins, 12 serving(s) Number Of Ingredients 10 Steps:
Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray. Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds. Add the liquid ingredients and mix quickly (don’t worry if the mix is lumpy), add the cherries and mix. Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.
