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Buttery Almond Muffins

  • Makes 12
Buttery Almond Muffins

The centre of each muffin is filled with and almond marzipan, a delicious flavour of Christmas. Serve them warmed with butter to accompany.


  • Marzipan ingredients
  • 70 gram packet ground almonds
  • ¼ cup each icing sugar and caster sugar
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 1 teaspoon almond essence
  • Muffins
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 cup caster sugar
  • ¾ cup wheatgerm
  • 1 cup chopped dried apricots
  • 2 eggs
  • 1 cup sour cream
  • ¼ cup water
  • 100 grams butter, melted and cooled
  • ½ cup whole almonds to decorate


  1. Marizpan
  2. In a bowl blend together the ground almonds, icing sugar and caster sugar, egg yolk, lemon juice and almond essence to form a mass. Set the marzipan aside.
  3. Muffins
  4. Sift the flour, baking powder and sugar into a bowl. Stir through the wheatgerm and apricots.
  5. In a jug, mix together the eggs, sour cream and water. Fold into the dry ingredients, with the melted butter.
  6. Half fill 12 well-greased muffin tins. Divide the marzipan into 12 pieces, roll into balls and place one on top of each muffin. Cover with remaining muffin mix and decorate with the whole almonds.
  7. Bake at 220ºC for 15-20 minutes until well risen and golden. Cool in the tins for 5 mintues before serving.

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