Ingredients

• 1 cup whole almonds, toasted and cooled completely
• 3/4 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
• a muffin tin with 12 (1/2-cup) muffin cups

Instructions

1. Put oven rack in middle position and preheat oven to 400°F. Grease muffin cups.
2. Grind almonds with sugar and zest in a food processor until almonds are finely ground.
3. 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.
4. Put a scant 1/4 cup batter into each muffin cup. Top each with 1 rounded teaspoon jam. Divide remaining batter among cups. Bake until golden and muffins pull away from edges of cups, about 20 minutes. Cool in pan on a rack 5 to 10 minutes, then turn out onto rack. Dust with confectioners sugar before serving.