Ingredients for Raspberry Almond Mini Muffins
- All Purpose Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Cinnamon
- Butter
- ½ cup milk
- 1 large egg
- 1 teaspoon almond extract
- Raspberry Preserves
- Powdered sugar (for dusting, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Almond Mini Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raspberry Almond Mini Muffins
- Preheat oven to 400°F (200°C).
- Spray a mini-muffin pan generously with nonstick cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
- In a separate bowl, whisk together ½ cup melted unsalted butter, ½ cup milk, 1 large egg, and 1 teaspoon almond extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Fill each prepared mini-muffin cup about ⅔ full.
- Stir your seedless black raspberry preserves to soften them. Top each muffin with ½ teaspoon of preserves.
- Gently press the preserves into the batter, then fold a small amount of batter over the preserves to partially cover them.
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean and the muffins are light golden brown.
- Let the muffins cool in the pan for 5 minutes before carefully removing them to a wire rack to cool completely.
- Dust with powdered sugar, if desired, and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
13g
Carbs
5g
