1.preheat oven to 375 degrees. whisk flour, baking powder,baking soda,and salt together in medium bowl. set aside.
2. cream butter, almond paste and sugar with electric mixer on medium high until light and fluffy, about 2 minutes. add eggs,one at a time, beating well after each addition. 2.Beat in 1/2 dry ingredients. Beat in 1/3 of yogurt.Beat in remaining dry ingredients alternating with yogurt until all incorporated.
3. spray 12 muffin cups wuth vegetable spray, spoon 1/2 portion of batter into each cup. with small spoon,make a well in center of each cup of dough. Spoon 1-11/2 teaspoons raspberry jam into each well. Fill with remaining batter. Bake until muffins are golden brown,25-30 minutes.