These Bakewell Tart Muffins are a delightful twist on the classic British Bakewell tart. They are filled with raspberry jam and topped with flaked almonds, giving you all the flavors of the traditional dessert in a portable muffin form.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1/2 tsp almond extract. 1/2 cup raspberry jam. 1/4 cup flaked almonds. 1/4 cup powdered sugar for dusting.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, and salt together in a bowl using a whisk. Add the melted butter, eggs, milk, and almond extract to a different bowl and mix them together using an electric mixer. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up about half of each muffin cup with muffin batter before putting them in the muffin tin. Place a tiny dot of raspberry jam in the middle of each muffin. Then, add more muffin batter on top to cover the jam. Add flakes of almonds to the top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Sprinkle powdered sugar on top of the muffins after they have cooled. Have fun with your Bakewell Tart Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
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