Directions
- 1In a large glass bowl, beat the softened butter and sugar until light and fluffy using a hand mixer.
- 2Add vanilla and almond extract, and mix until combined.
- 3In a separate bowl, whisk together flour and salt.
- 4Add the dry ingredients to the wet ingredients and mix until just combined, do not overmix.
- 5Add the crumbly mixture into the muffin tin, press down and up the sides to create a well.
- 6Add raspberry jam into each well.
- 7Top with the remaining crumbly mixture.
- 8Bake at 350°F (if using a jumbo muffin tin, bake 18-22 minutes; if using a regular muffin tin, bake 15-18 minutes).
- 9Let cool in the tin for 15-20 minutes before removing and sprinkling with powdered sugar.
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1.5 tsp vanilla
- 1 tsp almond extract
- 2.5 cups all-purpose flour
- 0.25 tsp salt
- 0.75 cup raspberry jam
- 0 powdered sugar
Equipment
hand mixermuffin tinwooden spoonglass bowl
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