Cherry Almond Muffins

1 ¾ cups flour
½ cup plus 1 Tbls. sugar
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
½ cup cold butter
1 egg
¾ cup sour cream
1 tsp. Almond extract
Topping;
1/3 cup flour
2 Tbls. sugar
2 Tbls. cold butter
1/3 cup chopped sliced almonds (optional)
Filling:
1 package (8oz.) cream cheese, softened
1 egg
¼ cup sugar
½ tsp. Vanilla extract
¾ cup cherry preserves, warmed

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 and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside, in a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees for 25-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 7 jumbo muffins or 14 regular muffins.