Raspberry Almond Mini-Muffins

by Melissa on March 12, 2008

I was looking for some recipes to use my new Pampered Chef mini-muffin tin and Joelen sent me this one. These cute little muffins are very good and the perfect size for snacking. I brought these along with the cinnamon-apple mini-muffins to work for a treat over the weekend. These weren’t the prettiest muffins when they came out of the oven, so I added the almond glaze.


Raspberry Almond Mini-Muffins

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) melted butter or margarine
  • 2/3 cup milk
  • 1 egg
  • 3/4 teaspoon almond extract
  • 1/4 cup raspberry preserves

Almond Glaze

  • 1/2 teaspoon almond extract
  • 1 1/2 to teaspoons milk
  • 1/2 cup confectioners’ sugar

Preheat oven to 400°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan, cool on a wire rack. Once cool, combine ingredients for the glaze and drizzle over the top.

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{ 3 comments… read them below or add one }

Renea March 12, 2008 at 1:11 pm

Mmm, I would just pop those in my mouth all day if I made them! They look great!


katie102006 March 12, 2008 at 1:14 pm

These muffins look FANTASTIC! I love raspberry!


bakingblonde March 12, 2008 at 7:48 pm

Man those look great! I love raspberry, I think it is an underused fruit and would be so good in many recipes. I can’t wait to try these.


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