Raspberry Almond Muffins

I’m always searching for good muffin recipes to make on Sunday mornings. I like to make a big batch on Sunday and eat them throughout the busy weekday mornings. It’s so nice to have a delicious muffin ready and waiting for an on-the-go breakfast. These muffins produce a big, thick mushroom-like muffin top that protects the moist center, creating a flavorful and tender crumb. These breakfast treats can be made year round since it uses raspberry jam. No need to wait for fresh raspberries to make these delicious muffins. You can even play around using different types of jam for a different taste.

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Raspberry Almond Muffins

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For the Muffins:

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 ounce almond paste (3 tablespoons)
  • 2 large eggs
  • 1 ½ cups plain low-fat yogurt
  • 18 teaspoons raspberry jam

For the Coating:

  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon


  1. Heat oven to 375 degrees F.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and almond paste on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
  4. Spray a twelve-cup muffin tin with vegetable cooking spray. Fill the muffin cups halfway with batter, make a well in the batter, and drop 1 1/2 teaspoons raspberry jam into each well. Top with remaining batter. Bake until muffins are golden brown, 25 to 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and dip in melted butter, then roll in sugar and cinnamon mixture. Serve warm.

Yields: 12 muffins
Prep Time: 20 minutes
Bake Time: 30 minutes

Source: The Perfect Recipe

6 Responses to “Raspberry Almond Muffins”

  1. #
    sugaredpecan — February 19, 2012 @ 1:54 pm

    I like that they can be versatile and I love anything raspberry!

  2. #
    ChgoJohn — February 19, 2012 @ 11:46 pm

    Muffins were meant to be devoured on Sunday mornings. I think it’s in the Bible somewhere.

  3. #
    m&m — February 20, 2012 @ 9:15 am

    I just made some raspberry blueberry muffins that you might like to try… they were really the best muffins I’ve ever had. http://meatballsandmilkshakes.com/2012/02/11/raspberry-blueberry-muffins/

  4. #
    The Teenage Taste — February 20, 2012 @ 12:07 pm

    I’m going to have to second what ChgoJohn said above. Muffins are a staple in my diet! 😀

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