Linzer Muffins
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
42
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cup
Sugar1.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 tsp
Cinnamon1 cup
Whole Milk1 large
Egg1 tsp
Almond Extract1 cup
Seedless Raspberry JamDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Grease muffin cups
3
Grind almonds with sugar and zest in a food processor until almonds are finely ground
4
Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl
5
Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined
6
Put a scant 1/4 cup batter into each muffin cup
7
Top each with 1 rounded teaspoon jam
8
Divide remaining batter among cups
9
Bake until golden and muffins pull away from edges of cups, about 20 minutes
10
Cool in pan on a rack 5 to 10 minutes, then turn out onto rack
11
Dust with confectioners sugar before serving
12
Put oven rack in middle position and preheat oven to 400°F
13
Grease muffin cups
14
Grind almonds with sugar and zest in a food processor until almonds are finely ground
15
Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl
16
Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined
17
Put a scant 1/4 cup batter into each muffin cup
18
Top each with 1 rounded teaspoon jam
19
Divide remaining batter among cups
20
Bake until golden and muffins pull away from edges of cups, about 20 minutes
21
Cool in pan on a rack 5 to 10 minutes, then turn out onto rack
22
Dust with confectioners sugar before serving