Almond and cherry muffins, also known in some Latin American countries as "pastelitos" or coffee cake, have a tradition that reflects the fusion of European and local influences. Originating in the United States, these small cakes have become popular in various regions of Latin America, where each country gives them a special touch with typical ingredients or different names.
In Mexico, for example, they may simply be called "muffins," while in Colombia or Argentina they are often called "budines" or "quequitos." The combination of almond and cherry provides a delicate flavor and an irresistible aroma, making them ideal to accompany an afternoon coffee.
How to Make Almond and Cherry Muffins or Coffee Cake
In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
Incorporate the butter until the mixture resembles coarse crumbs.
Beat the egg, sour cream, and extract until smooth.
Stir into the dry ingredients just until moistened.
Combine flour and sugar in a small bowl.
Incorporate the butter until crumbly.
Add the almonds and set aside.
In a mixing bowl, beat the cream cheese, egg, sugar, and vanilla until smooth.
Fill greased jumbo muffin cups halfway with the batter.
Divide the cream cheese filling and the preserves evenly among the muffin cups.
Gently swirl.
Top with the remaining batter.
Sprinkle with the topping.
Bake at 350°F for 30-35 minutes or until the muffins are done.
Refrigerate for 5 minutes before removing from the pans to wire racks.
