Apricot Cheesecake Muffins

Makes 12
  • 12 paper baking cups
  • 1/2 cup butter, room temperature
  • 1 ¼ cups sugar, divided
  • 4 oz. cream cheese, room temperature
  • 2 eggs
  • 1/2 cup Stonewall Kitchen Peach Apricot Cherry Jam
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. almond extract
  • 2 cups plus 2 tbsp. all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/4 cup light brown sugar
  • 1/4 cup sliced almonds, coarsely chopped
  • 1/4 tsp. ground cinnamon
  • 2 tbsp. cold butter

Line muffin pan with paper cups; set aside. In a mixer fitted with a paddle attachment (or a hand mixer), cream butter, 1 cup sugar and cream cheese on medium speed until light and fluffy. Reduce speed and add eggs one at a time. Add jam, vanilla and almond extracts; mix until uniform. In a separate small bowl, whisk together 2 cups flour, baking powder and salt. On low speed, add flour mixture alternately with milk, starting and ending with the flour, until just combined (do not overmix). Fill muffin cups 3/4 full. In a medium-size bowl, combine the remaining 1/4 cup white sugar and brown sugar, almonds, cinnamon and remaining 2 tbsp. flour. Cut the butter in with a pastry blender, a fork, or two knives until the mixture is the size of small peas; top muffin batter with crumb mixture. Bake in preheated 375° oven until muffins are golden-brown and a toothpick comes out clean when inserted in the center of the muffin (20-25 min.). Serve warm with butter.

Recipe courtesy of Stonewall Kitchen.