1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
3/4 cup sour cream
1 teaspoon almond extract Topping:
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons cold butter or margarine
1/3 cup chopped sliced almonds
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed
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 extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. Fill greased 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 at 350 degrees F for 30 to 35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
Yield: 7 jumbo muffins or 14 regular muffins. If using regular-size muffin cups, bake for 20 to 25 minutes.