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Linzer Muffins

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Linzer Muffins

Linzer Muffins

amanda

Equipment

  • Stand Mixer with Paddle Attachment

  • Silicone Biscuit and Cookie Cutters Set (including various sizes)

  • Digital Kitchen Scale

  • Non-stick Muffin Trays (6 or 12-cup)

  • Fine Spatula

  • Cooling Rack

  • Food Processor with S-Screw Attachment (for nuts)

  • Piping Bags and Tips (for decoration)

Ingredients

  • 1 cup whole almonds, toasted and cooled completely

  • 3/4 cup sugar

  • 1/2 teaspoon finely grated fresh lemon zest

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon cinnamon

  • 1 cup whole milk

  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled

  • 1 large egg

  • 1/8 teaspoon almond extract

  • About 1/3 cup seedless raspberry jam

  • Confectioners sugar for dusting

  • a muffin tin with 12 (1/2-cup) muffin cups

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
2

Instruction 2

Grind almonds with sugar and zest in a food processor until almonds are finely ground.
3

Instruction 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.
4

Instruction 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.
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