2-1/4 cups ALL-PURPOSE FLOUR
3/4 cup GRANULATED SUGAR
3/4 cup BUTTER
1/2 teaspoon BAKING SODA
1/2 teaspoon BAKING POWDER
1/4 teaspoon SALT
1/2 cup ALMONDS, sliced
3/4 cup SOUR CREAM
1 large EGG
1/4 cup GRANULATED SUGAR
8 ounces CREAM CHEESE, softened
1 large EGG
1 teaspoon ALMOND EXTRACT
Preheat oven to 350-degrees.
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.
Add almonds to reserved crumb mixture and sprinkle over muffin tops. I found that adding the whole cup to the top of the muffins was too much. Just sprinkle a medium-thin layer over the top–toss the rest or use it for something else.
Bake muffins 20 minutes or until cake tester comes out clean. Start checking them after 10 minutes or so.