Raspberry-Almond Muffins

By norsegal8

Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.

Ingredients

• 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, less 1 tablespoon
• 1 ounce almond paste (3 tablespoons)
• 2 large eggs
• 1 1/2 cups plain low-fat yogurt
• 12 teaspoons raspberry jam (or more to taste)
• Vegetable cooking spray or additional unsalted butter for muffin tins

Details

Servings 12

Preparation

Step 1

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

2. Beat butter, sugar, and almond paste with electric mixer 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.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Spoon one-half portion of batter into each muffin cup. With small spoon, make well in center of each cup of dough. Spoon 1 to 1 1/2 teaspoons raspberry (or any flavored) jam into each well. Fill with remaining batter. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.