Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 12 muffins

　　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

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.

　　

Step 2

Grind almonds with sugar and zest in a food processor until almonds are finely ground.

　　

Step 3

Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.

　　

Step 4

Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.