2 1/4 cups all-purpose flour
1 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon almond extract or 1 teaspoon vanilla extract
8 ounces cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees F.

In large bowl, combine flour and 3/4 cup sugar. Cut in butter until crumbly, reserve 1 cup of the mixture.

To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract. Spoon mixture into muffin cups.

Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture.

Add almonds to reserved crumb mixture and sprinkle over muffin tops.

Bake muffins 20 minutes.

Makes 15 muffins.