Cherry Cream Cheese Weekend Muffins

My step sister was in town from Denver - and wanted to stop by on Saturday morning. She hasn't seen our place yet and it would be great to have coffee and chat. So -what goes well with coffee on a Saturday morning? Muffins of course.

Muffin Batter

1 3/4 cups all-purpose flour

1/3 cup whole wheat flour (oatmeal could be used here too)

1/2 cup plus 1 tablespoon granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt 1/2 cup cold butter

1 egg

3/4 cup sour cream

1/4 cup buttermilk

1 teaspoon almond extract

1 32 oz. jar morello cherries drained

Cream Cheese Filling

8 ounces cream cheese, softened

1 egg

1/4 cup granulated sugar
1/2 teaspoon vanilla

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.

Beat the egg, sour cream buttermilk and extract until smooth; add cherries to wet ingredients, stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly.

In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. Fill papered muffin cups half full with batter. Divide cream cheese filling evenly between muffin cups. Cover with remaining batter.

Bake at 350 degrees F for 22 to 25 (30-35 for jumbo) minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Makes 14 regular sized muffins, or 7 jumbo.

Optional pwd sugar frosting: stir 1/4 cup softened butter, 2 TBSP milk, and 2 cups pwd sugar until smooth. Spread on top of cooled muffins.