Almond Raspberry Stuffed Muffins

Almond Raspberry Stuffed Muffins


  • 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


  • 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.


Makes approximately 16 standard muffins