Thursday, November 3, 2016

Raspberry Almond Muffins

Raspberry Almond Muffins: Savory Sweet and Satisfying

I have made these muffins 3 times, trying to get them just right. As the old saying goes, the third time's a charm, but that just shows how good they really are. I usually do not remake a recipe that does not turn out well, unless it tastes really good and just need some work to make it perfect. These muffins always tasted really good they just needed some work on the batter to jam ratio. Now that they are perfect, I can share them with you.

Raspberry Almond Muffins: Savory Sweet and Satisfying

Raspberry Almond Muffins


  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoon unsalted butter, softened
  • 1 cup granulated sugar
  • 1 ounce almond paste, about 3 tablespoons
  • 2 eggs
  • 1 1/2 cups plain yogurt
  • raspberry jam
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 375ยบ F. Spray 1 muffin tin and 6 slots of another muffin tin with cooking spray.
  2. In a medium bowl whisk together the flour, baking power and baking soda.
  3. In the bowl of a stand mixer, with the paddle attachment, beat the butter, sugar and almond paste, on medium high speed until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
  4. With the mixer on low slowly add in 1/2 of the dry ingredients. Then add in 1/3 of the yogurt. Add in the remaining dry ingredients in two batches, alternating with the yogurt. Beat until everything is well mixed.
  5. Fill the muffin cups of the prepared muffin tins 1/3 of the way with batter. Make a well in the batter and drop 1 1/2 teaspoons of raspberry jam into each well. Top with more batter, filling the muffin cups almost full, about 3/4 full.
  6. Bake for 20-30 minutes, or until an inserted toothpick comes out clean. Place the muffin tins on cooling rack and let cool for 5 minutes.
  7. Remove the muffins from the tins and roll the tops of the muffins into the melted butter and then roll the muffin tops into the cinnamon sugar mixture.

Nutrition Facts

Serves: 18

Amount Per Serving

Calories 245

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 7.2% Vitamin C 0.2%

Calcium 3.8% Iron 2.5%

*Nutritional information will vary depending on the brands you use.

*Adapted from Sweet Peas Kitchen.

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