Linzer Muffins

Name: Linzer Muffins
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; Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

14 ingredients

11 steps

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
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Directions

1

Put oven rack in middle position and preheat oven to 400F.
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.