Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
Yield
12 servings (serving size: 1 muffin)

Almond paste is coarser in texture and less sweet than marzipan, but either will work for this recipe. Both can be found on the baking aisle of the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To get ahead, bake 2 days before the party.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Ratings & Reviews

A family staple

NicoleElizabeth
July 04, 2015
We just love these and make them often.  Can substitute blueberries or diced mango but the fresh raspberries are the bomb!

seaside725's Review

seaside725
November 27, 2012
This is one of the best muffin recipe I have made in a long time. I used frozen raspberries and I would make this again.

NicoleElizabeth's Review

qhaslinger
August 04, 2009
They were very good. Just not enough nutritional value for my standards. Didn't keep me as full as say the Morning Glory muffins.

qhaslinger's Review

janey08
January 11, 2009
These are probably one of the best muffins I have ever had. If you don't have fresh raspberries available, frozen work just as well.

janey08's Review

daneanp
December 11, 2008
I have used dozens of cooking light's recipes, but this recipe is the first one that has disappointed me. I guess it's the fact that I'm unfamiliar with almond paste and how pungent and sweet it is, but the combined sweetness of the sugar and paste simply overpowered the muffin to the point that I couldn't have more than a mouthful. And usually, my house smells wonderful after baking, but not with this recipe. Try Cooking light's pumpkin muffins (with whole wheat flour---delicious if you add 3/4 cup dried cranberries at the end or Pineapple-upside down muffins (@ Eatingwell.com)... they're much healthier and so much tastier!