Raspberry Almond Mini-muffins

"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."
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Ready In:




  • Preheat oven to 400°F.
  • Spray a mini-muffin pan with nonstick spray.
  • In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
  • Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
  • Fill the prepared muffin cups about 2/3 full.
  • Stir the preserves to soften and top each muffin with about 1/2 tsp.
  • of preserves.
  • 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).
  • 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.
  • Remove from oven and cool in pan for 5 minutes.
  • Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.

Questions & Replies

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  1. 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.
  2. 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!
  3. I followed your suggestion and used blackberry preserves. Also dusted with some powdered sugar. They disappeared quickly!
  4. These are elegant little muffin bites that would be a terrific addition to a brunch buffet. Easy to make - I filled half way, added the preserves (found it easier not to stir the them), then topped with the additional batter. For added flavor, I do recommend topping with the powdered sugar.


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
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