These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.
Provided by Charmed
Categories Quick Breads
Time 29m
Yield 24 serving(s)
Number Of Ingredients 11
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.
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Arun Mandal
[email protected]These muffins are a keeper!
custmoer care nasir
[email protected]I'm so glad I found this recipe!
Owais Durrani
[email protected]These muffins are so moist and flavorful.
Ayub Mohamed
[email protected]I added some chocolate chips to these muffins and they were even better!
Nsubuga Ahmed
[email protected]These muffins are a great way to use up leftover raspberries.
Bithi Khatun
[email protected]I love that these muffins are made with whole wheat flour.
Sofiya Kc
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Isaiah McNeil
[email protected]I made these muffins for my family and they were a hit! Everyone loved them.
Jeff Goldberg
[email protected]These muffins were so easy to make and they turned out so delicious! I love the combination of raspberries and almonds.