Linzer Muffins
Delightful almond-flavored muffins filled with raspberry jam and dusted with confectioners sugar, inspired by the classic Linzer cookies. These tender muffins combine ground toasted almonds, lemon zest, and warm cinnamon for a perfect breakfast treat.
Ingredients
- •1 cup whole almonds, toasted and cooled completely
- •¾ cup sugar
- •½ teaspoon finely grated fresh lemon zest
- •1½ cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon salt
- •¼ teaspoon cinnamon
- •1 cup whole milk
- •6 tablespoons unsalted butter, melted and cooled
- •1 large egg
- •⅛ teaspoon almond extract
- •⅓ cup seedless raspberry jam
- •¼ cup confectioners sugar
- •1 tin muffin tin
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
10 min
- 2.
Grind almonds with sugar and zest in a food processor until almonds are finely ground.
5 min
- 3.
Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.
10 min
- 4.
Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.
35 min
