Triple Berry Almond Muffins
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 6 tablespoons cold butter, cut into small pieces
- 2 cups all-purpose flour
- 1/2 cup sugar plus some for sprinkling on top
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 1 tablespoon almond liqueur
- 1 1/2 cups mixed berries (blueberries, raspberries and blackberries)
Sweet Almond Paste complements tart berries in this wonderful summer muffin.
Time
15 minutes to assemble
25 minutes to bake
Total time: 40 minutes
25 minutes to bake
Total time: 40 minutes
Yield
14-16 muffins
Directions
- Preheat oven to 375°F. Line muffin tins with paper or foil liners.
- Add Almond Paste (grated using large hole side of a box grater), butter, flour, sugar, baking powder, and salt to a food processor fitted with a metal blade. Pulse until butter and Almond Paste are finely cut into flour.
- Beat buttermilk, eggs and almond liqueur in a medium bowl. Add flour mixture and berries. Stir gently until ingredients are just incorporated. Over beating will make a tough muffin.
- Scoop* batter into muffin tins. Sprinkle tops with sugar. Bake for 25 minutes or until tops are rounded and muffins golden. Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins to wire rack and finish cooling.