Raspberry Almond Muffins Recipe

Name: Raspberry Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces almond paste; 1/2 cup butter at room temperature; 3/4 cup sugar granulated; 2 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon almond extract; 2 cups flour, all-purpose; 1 cup yogurt plain , or buttermilk; 1/4 cup raspberry jam

Servings: persons

1
Heat oven to 350F (180C).
2
Line muffin pans with foil baking cups.
3
Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.
4
In a large bowl, beat butter until creamy.
5
Beat in sugar until pale and fluffy.
6
Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.
7
With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.
8
Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers.
9
Top with a level teaspoon of raspberry preserves, then with a piece of almond paste.
10
Top each muffin with another 2 tablespoons of batter.
11
Bake 25 to 30 minutes, or until lightly browned.
12
Turn out onto a rack and let stand at least 10 minutes.

1259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 ounces almond paste, 1/2 cup butter at room temperature, 3/4 cup sugar granulated, 2 large 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.

That's it — enjoy your meal!

Raspberry Almond Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions