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Mom's Raspberry Almond Mini Muffins

Servings 24 servings
Author Natalie Aubele

Ingredients

  • 2 C flour
  • 2.3 C sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 C butter melted (1 stick)
  • 2/3 C milk
  • 1 egg
  • 3/4 tsp pure almond extract
  • 1/4 C raspberry preserves
  • powdered sugar

Instructions

  1. Preheat oven to 400 degrees


  2. Combine flour, sugar, baking powder, salt and cinnamon in a large bowl.
  3. Add melted butter, egg, milk, and almond extract to dry ingredients. 

  4. Stir well until combined.
  5. Spray mini muffin pans with cooking spray. 

  6. Scoop about 1 Tbs of batter into each muffin pan and make an indent with your finger in the batter. ( Spray your finger with cooking spray so the batter does not stick to you!)
  7. Press about 1/2 tsp raspberry presses into top of batter.
  8. Gently fold batter over most of the preserves. 

  9. Bake 12-14 minutes or unto golden brown. 
  10. Cool in pan for 5 minutes. 
  11. Once cool, dust powdered sugar just before serving.