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 them with nonstick cooking spray to ensure easy removal. For a taller muffin rise, fill every other cup and use two pans if needed.
- Make the Filling: In a medium bowl, beat together the softened butter and sugar with a hand or stand mixer until light and creamy, about 1–2 minutes. Add the egg and mix until completely smooth. Blend in the almond and vanilla extracts. Incorporate the almond flour on low speed just until the mixture is smooth and cohesive. Chill the filling in the fridge for 30 minutes to thicken.
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the unsalted butter and sugar together with a mixer until light and fluffy. Add the eggs one at a time, then mix in the almond extract and vanilla extract until fully combined. Stir in the Greek yogurt until the batter is smooth.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
- Assemble the Muffins: Spoon a heaping tablespoon of batter into each muffin cup. Add about one tablespoon of the chilled almond filling in the center of the batter in each cup, then cover with more batter to seal the filling inside. Sprinkle sliced almonds generously on top of each muffin.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18 to 23 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dust the muffins with confectioner’s sugar before serving for a beautiful finishing touch.
Notes
- For a taller muffin rise, fill every other muffin cup and bake in two pans if necessary.
- Make sure all dairy products and eggs are at room temperature to ensure a smooth batter.
- Do not overmix the batter to prevent dense muffins.
- Chilling the almond filling helps it hold shape while baking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
