In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
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.
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.