Raspberry Almond Muffins Recipes
RASPBERRY ALMOND MUFFINS
This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.
Provided by TIFFANY REED
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g
RASPBERRY ALMOND MUFFINS
Make and share this Raspberry Almond Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 217, Fat 9.2, SaturatedFat 4.2, Cholesterol 39.1, Sodium 140.5, Carbohydrate 30.1, Fiber 0.9, Sugar 16, Protein 3.8
RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
- Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
- Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
RASPBERRY ALMOND MINI-MUFFINS
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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