Total Time
35mins
Prep 10 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Grease muffin tins.
  3. Combine flour, sugar, baking powder and salt.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. In a second bowl, combine eggs, milk, Amaretto and almonds.
  6. Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix.
  7. Spoon into muffins tins, about 3/4 full.
  8. Bake 20-25 minutes of until golden brown.
  9. Remove from tins and place on wire rack.
Most Helpful

Truly a superb muffin! I was a little worried that 1/2 cup of Amaretto would make this too "liqueur"-ish tasting, but it was wonderful. I wanted to make this non-dairy, so I subbed marg for the butter, and as a nice touch, almond milk for the 1/4 cup milk called for in the recipe. I had this for breakfast this morning with a nice cup of vanilla tea, a perfect start to my day! Thanks Holiday!

Mirj February 14, 2002

I am gluten-free and usually most recipes are easy to substitute with non-wheat fours (so long as xanthan gum is used). This is a decent recipe but didn't convert as nicely as some others I've used. I had to keep adding milk because it had the consistency of play dough. They came out okay but I wouldn't recommend it to the gluten-free set.

Breathe Akasha December 22, 2013

Excellent! I doubled the recipe for the Post New Year's Mass breakfast and they came out perfectly. A nice subtle taste. This is a keeper.

Maeve R December 29, 2007