Raspberry Almond Muffins
The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.
Yield
16 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
almond paste
|
|
| ½ | cup |
butter
at room temperature |
|
| ¾ | cup |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
yogurt
plain , or buttermilk |
|
| ¼ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
almond paste
|
|
| 118 | ml |
butter
at room temperature |
|
| 177 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
yogurt
plain , or buttermilk |
|
| 59 | ml |
raspberry jam
|
*
|
Directions
Heat oven to 350℉ (180℃).
Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1½ inches across.
In a large bowl, beat butter until creamy.
Beat in sugar until pale and fluffy.
Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers.
Top with a level teaspoon of raspberry preserves, then with a piece of almond paste.
Top each muffin with another 2 tablespoons of batter.
Bake 25 to 30 minutes, or until lightly browned.
Turn out onto a rack and let stand at least 10 minutes.
