raspberry almond muffins

We're packing as I write this post . . . . laundry is in the works, suitcases are being filled, and snow gear is being snugly packed away in duffel bags.

We're heading out-of-state for a break from 'the every day' and 'California's eternal warm weather' to enjoy the COLD and snow for several days. We have our fingers crossed that it will snow on New Year's Eve!

Muffins (and scones) are one of my favorite foods to share with family and friends.

I LOVE baking a variety of them, and then giving them away in a beautiful basket.

They're wonderful enjoyed as a snack, with breakfast, or for dessert. For me, I enjoy them most warmed up with a cup of coffee in the afternoon, when all is often quiet.

I thought I would share this recipe for raspberry almond muffins before the weekend, as so many of you are still enjoying a long holiday break . . . and you might be in the mood for a little something sweet. 

So much of the holiday hustle and bustle is behind us now . . . so it's a great time to make a batch of them . . . and invite your family family or a few friends over for a relaxed visit.

These raspberry almond muffins are moist and tender! 

I'm a big fan of the warm almond flavor and sweet, slightly tart raspberry jam filled centers . . . YUM!

I hope that you enjoy them as much as we do!

And if you're looking for another delicious muffin, please come by see my Cranberry Orange muffins, here.

raspberry almond muffins

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3 cups all purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, softened

1 3/4 cups, PLUS 3 Tablespoons sugar

2 large eggs, room temperature

1 1/2 cups plain low fat yogurt

1 ounce Almond Paste

Raspberry Jam

.     .     .     .     .     .
streusel topping
6 Tablespoons all purpose flour
2 Tablespoon packed light brown sugar
8 teaspoons granulated sugar
4 Tablespoons unsalted butter, cut into 1/2-inch pieces, and softened
pinch salt 
Process flour, brown sugar, granulated sugar, butter and salt in food processor 
until mixture resembles course sand. 
Transfer to a small bowl; set aside
.     .     .     .     .     .

Preparation
Adjust oven rack to lower middle position and heave oven to 375 degrees F.

Spray (or use liners) 12-cup muffin tin with vegetable oil spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Using a stand mixer fitted with a paddle attachment, beat butter, sugar, and almond paste on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.

Spoon half portion batter into each muffin cup, then with a small spoon make wells in the center of each portion of batter. Spoon about 1 teaspoon raspberry jam into each well. Fill cups with remaining batter.

Generously sprinkle streusel on top of muffin batter.

Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking.

Remove muffins from the time and set on a wire rack. Let cool for 5 minutes. Serve.
recipe courtesy of Cook's Illustrated

* I like raspberry jam in this recipe but any jam will work.
* I prefer baking muffins in LARGE muffin liners/tins to give them that luscious home-baked appearance.

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