CIAMBELLA AMARETTO COFFEE CAKE MUFFINS

CIAMBELLA AMARETTO COFFEE CAKE MUFFINS image

Yield 12

Number Of Ingredients 19

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Batter:
1/2 Cup Raisins
4 Tablespoons Amaretto
2 Cups All-purpose Flour
3/4 Cup Sugar
1 Tablespoon Baking Powder
1/4 Cup Unsalted Butter, 1/2 stick, melted and cooled
1/2 Cup 2% Low-fat Milk
2 Large Eggs
1 Large Egg Yolk (reserve white for topping)
1 Tablespoon Lemon Zest
1/2 Tablespoon Orange Zest
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
Topping:
1/4 Cup Sliced Almonds
1 Tablespoon Egg White
1/4 Cup Sugar
1 Tablespoon Lemon Zest

Steps:

1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. SOAK THE RAISINS: In a medium mixing bowl, toss the raisins and Amaretto. Let the flavors meld while you put together the batter. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, sugar and baking powder. 4. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolks, lemon and orange zests and vanilla and almond extracts 5. With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. 6. Fold both the soaked raisins and Amaretto liquor into the batter; mix just until blended. The batter will be sticky and thick. 7. Scoop the batter into the muffin cups only 3/4 full. This batter will rise almost twice in the baking process. 8. MAKE THE TOPPING: In a small bowl, mix the almonds, egg white, sugar and lemon zest until it forms a paste. Place a dab over the middle of each muffin. Take a toothpick and swirl the topping around the top of the muffin (it will merge slightly with the batter). 9. Bake the muffins 15-25 minutes, or until a tester comes out clean. Do not over bake. Let the muffins cool 15 minutes before removing from the pan. Serve cooled at room temperature.