Linzer Muffins

A twist on the classic Linzer Tarts!

1 cup sliced almonds, toasted and cooled completely

1/2 cup sugar

1/2 teaspoon finely grated fresh lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup whole milk

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 large egg

1/8 teaspoon almond extract

About 1/3 cup seedless raspberry jam

Confectioners sugar for dusting

Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups or fill with cupcake liners.

Grind almonds with sugar and zest in a food processor until almonds are finely ground.

Whisk together flour, almond mixture, baking powder, salt, and cinnamon in a large bowl. Whisk together milk, butter, egg, and almond extract in a small bowl, then stir into dry ingredients until combined.

Put 1/4 cup batter into each muffin cup.

Top each with one rounded teaspoon of jam.

Divide remaining batter among cups. Bake until golden, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.