Almond Muffins With Raspberry Centers Recipe

Raspberry preserves are a sweet little treat in the center of these delicious muffins.

Recipe Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter or margarine, melted
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 tablespoons raspberry preserves
• 42 whole blanched almonds, toasted
• 2 tablespoons granulated sugar

Directions

1. Heat oven to 400 degrees F. Grease 14 muffin cups.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, and salt; mix well. Add milk, butter, egg, vanilla extract and almond extract; stir just until dry ingredients are moistened. Fill prepared tins 1/2 full. Spoon 1 teaspoon preserves into center of batter. Top with remaining batter, filling tins 3/4 full. Top each muffin with 3 whole almonds; lightly press into batter. Sprinkle evenly with 2 tablespoons sugar. Bake for 12 to 20 minutes or until golden brown. Cool 5 minutes; remove from pans.
3. To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.

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• Raspberry Vanilla Hazelnut Muffins
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• Poppy Seed Muffins
• Cherry Muffins

Recipe Categories

• Meal Type: Muffins
• Ethnicity: American
• Preparation Time: 30-45 minutes

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