The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

About 5 ounces almond paste 1/2 cup (1 stick) butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain yogurt or buttermilk About 1/4 cup raspberry preserves Heat oven to 350 F. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across.

In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract.

With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended.

Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter.

Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes.