Raspberry Almond Muffins

Submitted by Charlotte J

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

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 16

ingredients

• 5 ounces almond paste
• 1⁄2 cup butter, softened
• 3⁄4 cup sugar
• 2 large eggs
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon almond extract
• 2 cups flour
• 1 cup buttermilk
• 1⁄4 cup raspberry preserves

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

[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!

 

[AngelbabyConfections]

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!