Raspberry Kissed Mini-Muffins (Gluten Free)

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  • 2 cups blanched almonds, lightly toasted
  • 1/2 cup unsalted butter, 1 stick, cut into cubes
  • 1/3 cup local honey
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 3/4 cup high quality all-purpose flour, sifted, I used Cup 4 Cup
  • 1/2 teaspoon kosher salt
  • 5 large egg whites
  • 1/2 cup fresh or thawed frozen raspberries, pureed and strained


  1. Preheat a large, heavy bottomed pan, over medium-low heat. Pour the blanched almonds in the pan in a single layer. Toss frequently until fragrant and starting to toast slightly. Remove the almonds from the heat and allow them to cool completely. Transfer the almonds to a food processor fitted with the "S" blade and process until the toasted almonds are ground into small uniform pieces.
  2. In a small saucepan, melt the butter over medium-low heat, whisking frequently, until it is golden brown about 6-8 minutes. Carefully add the honey to the butter, whisking to combine completely. Remove from the heat; keep warm until needed
  3. Preheat the oven to 350°F and line a mini-muffin pan with paper liners, set aside.
  4. In the bowl of an electric mixer fitted with the whisk attachment combine the ground almonds, both sugars, flour, and salt. Mix on low speed until combined. Add the egg whites one at a time on medium-high speed, beating after each addition, stopping to scrape the sides as needed. On low speed add the warm honey mixture in a thin stream; mix on high speed for about 45 seconds until completely incorporated.
  5. Spoon a tablespoon of batter into each muffin cup, filling them about 2/3 full. Then spoon a very small drop of raspberry puree along one side of the batter. Take a toothpick, wooden skewer, or tip of a pairing knife and insert it slightly into the batter just above the raspberry puree. Starting a centimeter above the raspberry puree gently draw a line through the middle of the puree all the way through the bottom to create a small heart shape. *it is important here to use only a small amount of pressure to draw the line trough the raspberry puree. Otherwise you will draw a line through the batter too and it will cause a split in your muffin when it bakes. You will have leftover puree, reserve it for touching up after baking.
  6. Bake the muffins in the preheated oven for 15-20 minutes, rotating the pan once, until the edges are golden brown. Transfer the muffins to a wire rack to cool for at least 5 minutes before serving.


If any of your raspberry hearts don't quite turn out or split during baking you can "paint" a little extra raspberry puree on the tops after they have completely cooled.

This recipe adapted from Martha Stewart's Cookies.

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