Raspberry Almond Mini Muffins Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - all-purpose flour
  • 2/3 cups - sugar
  • 2 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - ground cinnamon
  • 1/2 cups - butter, melted
  • 2/3 cups - milk
  • 1 - egg
  • 3/4 teaspoons - almond extract
  • 1/4 cups - raspberry preserves
  • - powdered sugar, for dusting after baking
  • Directions:

    Preheat oven to 400 degrees F.

    Combine flour, sugar, baking powder, salt and cinnamon in large mixing bowl. Stir melted butter, egg, milk, and almond extract into dry ingredients, mixing until well combined.

    Spray mini-muffin pan with light cooking spray oil. Fill prepared muffin cups with batter. 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 toothpick inserted in center comes ou clean. Let cool in pan for 5 minutes.

    Carefully remove; serve warm or at room temperature. Dust with powdered sugar just before serving, if desired.

    Brief Description

    Raspberry preserves and almond extract flavor these mini muffins; dust them off with a little powdered sugar before serving for added sweetness.

    Main Ingredient:

    raspberry preserves

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 14 min


    Approximately 110 calories and 4 grams of fat per serving.


    Pampered Chef

    Posted By:


    Posted On:

    March 10, 2015

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