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Almond Raspberry Stuffed Muffins
Ingredients
2
cups
all-purpose flour
1
teaspoon
baking powder
½
teaspoon
baking soda
½
cup
1 stick unsalted butter, softened
2/3
cup
granulated sugar
2
large eggs
1 ½
teaspoons
almond extract
1
cup
whole milk plain Greek yogurt
Approximately ½ cup raspberry preserves
8
ounces
almond paste
cut into 16 equal pieces and shaped into discs just smaller than the diameter of the muffin tins
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together flour, baking powder, and baking soda, and set aside.
In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy.
Crack the eggs into a liquid measuring cup and add the almond extract.
Add the eggs 1 at a time into the butter mixture, incorporating completely before adding the last one. Blend until well incorporated.
On low speed, add half of the dry ingredients and blend well.
Add the yogurt followed by the remaining dry ingredients and blend until just mixed.
Scoop approximately 1 heaping tablespoon of batter into each muffin cup and smooth up the sides with either a small spoon or small offset spatula.
Drop a teaspoon of preserves onto the batter in each muffin cup, and lay a round of almond paste on top, pressing down gently.
Place another heaping tablespoon of batter on top of the almond paste in each cup, using an offset spatula to spread the batter evenly.
Bake the muffins for 25-27 minutes, or until lightly browned.
Serve warm.
Notes
Makes approximately 16 standard muffins