Linzer Muffins

Very good, but I did make some modifications. As some others did, I reduced the sugar to 1/2 cup. I did not toast the almonds, and I used about 1/2 tsp cinnamon instead of 1/4 tsp. I also used about 1 tsp. lemon zest vs. 1/2 tsp. All-in-all, I was pleasantly surprised. My brother and I just love the "Linzer Torte Muffins" from Brewed Awakenings Coffee House in Grand Rapids, MN, and while these are not as good, they are still tasty and I will make these again.

• Mark Glen

• St. Cloud, MN

• 8/22/2022

These are just wonderful and easy to make. Being originally from Europe, I've made quite a few Linzer tarts that my American husband loves. Now he loves these muffins! Just wondering if I can freeze some of the batter?

• jgatfp2

• 1/25/2017

I gave this three stars b/c it was good after I made some modifications based on others' reviews. I cut the sugar by 1/8 cup, added 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and used fresh berry puree. They turned out wonderfully moist and flavorful.

• julieunc1

• Charleston, SC

• 5/3/2015

These were good and tasty, quick to make, but they weren't spectacular as I like my pastry to be.

• Anonymous

• 10/2/2014

I just made these and they are quite good. I used walnuts, chopped not as fine as the recipe calls for. I also used a fig jam. Other than that, followed the recipe pretty closely. I used silicone liners for the first time. They cooked perfectly in 20 minutes and they slipped right out of the liners. Taste great! This is a good basic recipe that can be adjusted and played around with, so you can try different combinations. I would give 3.5 forks if I could.

• kirstenH

• Washington, DC

• 5/4/2014

These muffins turned out delicious. My kids enjoyed them too. To simplify the recipe I used store bought almond flour I happend to have on hand. I think this saved a lot of time. I also used penzey's powdered lemon peel instead of zest. To make them healthier I added 2T of ground flax seed and used fresh raspberries. For the raspberries I folded in about 1/3 cup and sprinkled about 1/3 cup more on top before baking.

• tastee_avocado

• East Lansing, MI

• 7/20/2013

这些都是令人难以置信的松饼,我的favorite that I've ever made. Moist, crummy and full of flavor. I made as directed except for a few things: Did not toast almonds (and still has a rich almond flavor); cut the sugar to 1/2 cup (still could be reduced a little); added fresh lemon juice to wet mixture; and used fresh raspberries and blackberries, which I gently folded in at the end, instead of a jam center. I LOVE THESE MUFFINS. The one thing I would do to enhance next time is to put a few more berries on the tops before baking. So sad that berry season is ending as I would have been making these more than once for sure.

• cm_petro

• Brooklyn

• 9/7/2011

Baked these for the first time tonight. Followed recipe exactly, and they were perfectly done and moist after 20 minutes at 400 degrees. I would give these 4 forks, but I'm stingy with forks - they're worth at least 3-1/2 forks. I used my homemade raspberry jam which spread some during baking; next time I'll chill it before baking. A delicious muffin, and worth the extra work.

• Anonymous

• Puget Sound, Washington

• 9/13/2010

These baked up beautifully -- I used a thick jam and paper muffin liners so avoided some of the cohesion problems described by other reviewers. These are sweet and pastry-like and for us, more appropriate for dessert or with an occasional sweet breakfast.

• Leebot

• Portland, Oregon

• 12/10/2009

These got rave reviews from everyone who had them. Personally I thought they were a bit too sweet. I'd stick with one of them with coffee for an indulgent breakfast. The ground almonds added a nice depth of flavor.

• akalish

• New York, NY

• 4/15/2009

I enjoyed this muffin very much. They freeze well so it's nice to have them tucked away when a craving hits!

• Anonymous

• Doylestown, PA

• 2/10/2009

I enjoyed this muffin very much. The almond "cake" is moist & delicious and they freeze well so you can keep them tucked away until a craving hits!

• Anonymous

• Doylestown, PA

• 2/10/2009

Delicious for afternoon tea - too cake like for me for breakfast but delicious. I used plum jam as that's what I had on hand and whole wheat flour - I will make them again

• ghazell

• Australia

• 5/9/2008

No problem with the mechanics but the cake-like texture was somewhat bland; I put a dab of jam on top to liven it up.

• nugent1

• Toronto, Canada

• 2/16/2007

Disappointing...I followed the reciped as written, and had several comments/observations/suggestions: 1) The biggest problem I had was with the jam filling. I used "President's Choice" seedless raspberry jam (a premium Canadian brand), which was rather soft at room temperature. As a result, when I covered the blob of jam with the remaining batter, it sort of squeezed out sideways instead of staying in the middle. Result: A big mess--the jam leaked all over the pans, fused the muffins to it, and made the muffins more fragile (the tops had a tendency to sort of crack and fall off. If I were to do this again, I would use a different brand and would probably chill it and perhaps even make a depression in the batter to hold it. 2) The muffins were OK--the texture was more fine and cake-like than muffin-like. Those that had disgorged most of their jam were pretty bland. 3) I found the batter to be a bit bland in general. I would probably double both the cinnamon and the almond extract next time. 4) When the jam stayed in the muffins, they seemed rather cloying to me. I might add some lemon juice to the jam to cut the sweetness.

• Anonymous

• Ottawa, ON

• 2/15/2007