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Raspberry Almond Muffins


  • About 5 ounces almond paste
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • About 1/4 cup raspberry preserves


  1. Heat oven to 350 degrees F. Line muffin pans with foil baking cups.
  2. Cut almond paste into 16 pieces and pat each piece into a round disc about 1 1/2-inches across.
  3. In a large bowl, beat butter until creamy.
  4. Beat in sugar until pale and fluffy.
  5. Beat in eggs, one at a time, then mix in baking powder, baking soda and extract.
  6. Fold in 1 cup flour, then buttermilk and then remaining flour until well blended.
  7. Spoon about 2 tablespoons batter into each cup and smooth surface.
  8. Top with level teaspoonful preserves, then with pieces of almond paste.
  9. Top each muffin with another 2 tablespoons batter.
  10. Bake for 25 minutes or until lightly browned.
  11. Serve warm.

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