Raspberry Almond Muffins

Total Time
45mins
Prep 20 mins
Cook 25 mins

May take a bit more time to fix but well worth it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with foil baking cups.
  3. Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
  4. In mixer cream butter and sugar until fluffy.
  5. Beat in eggs then add baking powder, soda and extract.
  6. Fold in 1 cup flour, buttermilk then remaining flour until well blended.
  7. Spoon about 2 tablespoons batter into each cup and smooth surface.
  8. Top with level teaspoonful of preserves, then the piece of almond paste.
  9. Top each muffin with another 2 tablespoons of batter.
  10. Bake 25 minutes or until lightly brown.

Reviews

(2)
Most Helpful

These were sooo yummy! I bought the almond paste that was already in the shape of a tube and just rolled it out a little more so it was smaller, then sliced it into disks. I was only able to make 12 large muffins - perhaps use teaspoons of batter instead of tablespoons if you want to get 16 muffins out of this recipe. I also topped them with a crumb topping before baking - 1/3 cup brown sugar, 2 tbsp flour, 1/8 tsp cinnamon, 1 tbsp melted butter, mixed together. Thank you for posting this recipe - will make again!

ICookItsWhatIDo February 24, 2011

Fantastic!! I was going to use cherry preserves, but my jar had gone bad, so I went with plum. They were super delicious! I made them for Mother's Day brunch and everyone loved them. I also sprinkled them with a brown sugar and cinnamon combo before baking. YUM!

Honey Bee T May 10, 2009

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