Raspberry Almond Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
• In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
• In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
• Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Line muffin pan with foil baking cups.
• Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
• In mixer cream butter and sugar until fluffy.
• Beat in eggs then add baking powder, soda and extract.
• Fold in 1 cup flour, buttermilk then remaining flour until well blended.
• Spoon about 2 tablespoons batter into each cup and smooth surface.
• Top with level teaspoonful of preserves, then the piece of almond paste.
• Top each muffin with another 2 tablespoons of batter.
• Bake 25 minutes or until lightly brown.

Steps:

• Preheat oven to 375°.
• Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined.
• Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture. Add buttermilk mixture; stir just until moist.
• Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

Steps:

• Preheat oven to 400°F.
• Spray a mini-muffin pan with nonstick spray.
• In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
• Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
• Fill the prepared muffin cups about 2/3 full.
• Stir the preserves to soften and top each muffin with about 1/2 tsp.
• of preserves.
• Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
• Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
• Remove from oven and cool in pan for 5 minutes.
• Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.

Steps:

• In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally., In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.