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