Ingredients
Almond Filling
- 1/4 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2/3 cup almond flour
Muffin Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1/2 cup sliced almonds
- Confectioner’s sugar, for dusting on muffins
Instructions
- Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. For higher-rising muffins, fill every other cup with batter, requiring two pans.
- Make the Filling: In a medium bowl, beat softened butter and sugar with a mixer until light and creamy, about 1–2 minutes. Add the egg and mix until smooth. Stir in almond extract and vanilla extract, then add almond flour and mix on low speed just until smooth. Chill the filling in the fridge for 30 minutes.
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl to combine evenly.
- Cream the Butter and Sugar: In a large bowl, beat the unsalted butter and sugar together until light and fluffy using a mixer. Add the eggs, almond extract, and vanilla extract, mixing until incorporated, then mix in the Greek yogurt until smooth.
- Combine the Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep muffins tender.
- Assemble the Muffins: Spoon a heaping tablespoon of batter into each muffin cup. Add about one tablespoon of the chilled almond filling to the center of each muffin, then cover with remaining batter to enclose the filling. Sprinkle the tops generously with sliced almonds.
- Bake the Muffins: Bake for 18 to 23 minutes, until the muffins turn golden and a toothpick inserted into the muffin comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack. Dust with confectioner’s sugar before serving to add a sweet finishing touch.
Notes
- Filling the muffin cups every other space allows for more oven heat circulation and a higher rise.
- Ensure all refrigerated ingredients like eggs and yogurt are at room temperature for better mixing and texture.
- Chilling the almond filling before assembling helps it hold its shape inside the muffins during baking.
- Use paper liners for easy removal and cleanup.
- Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
