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Almond Muffins with Raspberry Centers


  • 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
  • Sifted confectioners' sugar


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

* To toast almonds, spread on cookie sheet; bake at 375 degrees F for 5 to 10 minutes or until light golden brown, stirring occasionally.

Yield: 14

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