Raspberry Almond Muffins

READY IN: 45mins
Recipe by Charlotte J

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

Top Review by ICookItsWhatIDo

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!

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.

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