Raspberry Almond Muffins Recipe

Name: Raspberry Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 5 oz. almond paste; 1/2 c. butter, softened; 3/4 c. sugar; 2 eggs; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. almond extract; 2 c. flour; 1 c. buttermilk; 1/4 c. raspberry preserves

Servings: persons

1
Cut almond paste into 12 pieces and pat each piece into a round disk.
2
Beat butter until creamy.
3
Beat in sugar until pale. Beat in eggs, one at a time, then mix in baking powder, baking soda and almond extract.
4
Fold in 1 cup flour, then buttermilk and 1 cup flour.
5
Spoon 2 tablespoons batter into each cup.
6
Top with level teaspoon of preserves, then piece of almond paste.
7
Top with another 2 tablespoons batter.
8
Bake at 350u00b0 for 25 to 30 minutes. Makes 12.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 oz. almond paste, 1/2 c. butter, softened, 3/4 c. sugar, 2 eggs, and more.

Yes, Raspberry Almond Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Muffins

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