Monday, March 15, 2010

Raspberry Almond Streusel Muffins

I have been soooo good!  I am totally NOT kidding!  I stumbled upon a yummy recipe that I found on the blog Food For Thought and just had to make it.  (I did not eat any....zip....zero....zilch!!!) Not only did I want to torture myself because this recipe doesn't qualify as "diet" food, but I wanted to do an experiment to see if my hubby's butt would jiggle for a week after eating these! 

I originally was going to make the muffins with cherry filling, like the original recipe calls for, but could only find raspberry.  My husband says they are the best muffins I have ever made.  Tell me what your family thinks!

Raspberry Almond Streusel Muffins

Muffin:
1 3/4 cups flour
1/2 cup sugar
1/2 t. each baking powder and baking soda
1/4 t. salt
1/2 cup cold, firm butter (no substitutes!)
1 egg
3/4 cup sour cream
1 t. almond extract


Muffin filling:
4 ounces cream cheese, softened
1 egg yolk
2 T. sugar
1/2 t. vanilla extract
2/3 cup raspberry preserves (or other fruit preserves of your choice)


Streusel topping:
1/3 cup flour
2 T. sugar
2 T. cold, firm butter
1/3 cup sliced almonds
1/2 t. cinnamon


Preheat the oven to 350 degrees. Spray a 12 cup regular sized muffin pan with cooking spray and set aside.


In a small bowl, combine the cream cheese, egg, sugar and vanilla, and beat until smooth and creamy. Set aside. In a small food processor, combine all of the streusel ingredients and pulse a few times until combined and roughly chopped. Set aside.

In a medium bowl, combine the dry muffin ingredients. Cut in the butter using a pastry blender until the mixture looks like coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract until smooth, then add to the flour mixture, stirring until the mixture is just moistened.


Divide the batter in half and place equal amounts of the first half in each muffin cup, leaving a slight depression in the middle. Divide the cream cheese filling equally between the cups, and top off with a dab of jam. Divide the remaining batter between the muffin cups and spread it as close to the edges as you can to cover the filling. Sprinkle a generous amount of streusel topping over each muffin. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins for 5 minutes, then remove from pan and serve immediately.

Recipe found at http://wherefloursbloom.blogspot.com/2010/03/cherry-almond-streusel-muffins.html

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