Préparation15min
Cuisson30min
CoûtModéré
DifficultéFacile
Étapes de réalisation
1Preheat your oven to 160°C (320°F). Prepare your preferred baking pan, either silicone molds or paper muffin cups.
2Take your softened butter and the granulated sugar and cream them together until light and fluffy. This step is crucial for incorporating air and creating a tender crumb.
3Next, add your eggs, one at a time, mixing them thoroughly into the butter-sugar mixture after each addition. This ensures even distribution and prevents the batter from becoming dense.
4In a separate bowl, whisk together the flour, baking powder, and almond powder. This ensures all dry ingredients are evenly distributed and avoids lumps in the batter.
5Fold in the dry ingredients into the wet ingredients in a gentle, but thorough manner, incorporating them fully without overmixing. Overmixing can lead to gluten development, which produces tough muffins.
6In a separate bowl, combine the mascarpone cheese and vanilla extract. Gently fold this creamy mixture into the batter, adding richness and luxuriousness.
7Divide the batter equally among your chosen baking pan. If using paper cups, fill them only ¾ of the way to allow room for the muffins to rise.
8Now comes the delightful addition : those colorful raspberries. Gently press several into the batter in each muffin cup, creating beautiful pops of color and flavor.
9Place the pan into your preheated oven and bake for approximately 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
11And just like that, your almond and raspberry muffins are ready to be enjoyed! Savor their delicate texture, fragrant almond aroma, and the sweet bursts of juicy raspberry. Whether enjoyed warm with a cup of tea or at room temperature, these muffins are a delightful treat for any occasion.
