Raspberry Almond Mini-muffins

Total Time
Prep 15 mins
Cook 14 mins

These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Spray a mini-muffin pan with nonstick spray.
  3. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
  4. Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
  5. Fill the prepared muffin cups about 2/3 full.
  6. Stir the preserves to soften and top each muffin with about 1/2 tsp.
  7. of preserves.
  8. Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
  9. Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
  10. Remove from oven and cool in pan for 5 minutes.
  11. Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.


Most Helpful

AMAZING! More like a biscuit than cake. I swapped out peach preserves and I am renaming mine: Peach pie bites. The muffin part tastes a bit like pie dough!! I didn't use the powdered sugar, but maybe next time. Flavor was ON POINT!! So yummy. Easy to make.

melaniedaly September 14, 2015

Good muffins, especially warm from the oven. I made mine with regular-sized muffin tins and they came out just fine! I also placed an almond sliver on the tops of the muffins before they cooled - looked nice!

Rachie P March 31, 2006

I followed your suggestion and used blackberry preserves. Also dusted with some powdered sugar. They disappeared quickly!

iris5555 October 28, 2005

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