Cream Cheese Almond Muffins
Flavorful almond muffins with a cream cheese filling.
Servings 12
Cost 5
Ingredients
Filling:
- 6 ounces cream cheese, softened (170 grams)
- 3 tablespoons granulated sugar (36 grams)
- ¼ teaspoon orange or lemon zest
Muffins:
- 2 cups all-purpose flour or 270 grams Cup4Cup or another gluten-free blend (270 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened (114 grams)
- ¾ cup granulated sugar plus one tablespoon (162 grams)
- 2 large eggs, room temperature (100 grams)
- 2 teaspoons almond extract
- 1 cup sour cream, make sure it's not too cold (240 grams)
- ½ teaspoon vanilla (optional)
- ½ cup slivered almonds or sliced almonds
- coarse sparkling sugar (optional)
Instructions
- Preheat the oven to 400°F. Grease 12 muffins cups or line them with paper liners. If your muffin cups are shallow, you may have enough batter for more than 12 muffins.
- In a small mixing bowl, using an electric mixer or a wooden spoon, beat together the softened cream cheese, sugar and zest.
- Whisk together the flour, baking powder, baking soda and salt and set aside.
- In a mixing bowl, using an electric mixer or just a wooden spoon, beat the softened butter and sugar just until creamy. Beat in eggs, one by one, only beating until each egg is incorporated (do not attempt to whip the batter). Stir in the almond extract and vanilla. Add the flour mixture alternately with the sour cream and stir by hand or with lowest speed of mixer until blended. It should be fairly thick.
- Fill 12 muffin cups about ⅓ full with the thick batter. Put a generous tablespoon of cream cheese filling in each of the cups, then top with remaining batter, again dividing evenly. Batter should be thick enough so that you are piling it. Sprinkle sparkling sugar (or some regular granulated sugar) over the top, then sprinkle with the almonds and a little more sugar.
- Set the muffin pan on a rimmed baking sheet to prevent any dripping.
- For high rising muffins, bake the muffins at 400 degrees F for 10 minutes, then reduce the heat to 350 degrees and bake for another 10 to 15 minutes. If you are less concerned about how high the crowns are and don't want to deal with reducing the heat, just bake the muffins at 375 degrees F. for about 25 minutes (check at 20).
- Let cool in cups for about 10 minutes, then carefully remove. You can serve them warm or let them firm up a bit and serve re-warmed later or at room temperature.
