Raspberry Cheesecake Muffins Recipe
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Raspberry Cheesecake Muffins

2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon almond extract
8 ounces cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350�F. In large bowl, combine flour and 3/4 cup sugar. Cut in the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract. Spoon mixture into greased muffin cups.

Combine the cream cheese, 1/4 cup sugar and the remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20 minutes or until cake tester comes out clean.



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