Preheat your oven to 350°F (175°C) and prepare the muffin tin with non-stick spray.

Cream the softened butter with granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until fluffy.

Gradually mix in the all-purpose flour and salt until just combined.

Scoop ¼ cup of dough into muffin wells, creating cups.

Add ½ to 1 tablespoon of raspberry jam into each cup.

Sprinkle remaining dough on top of the jam-filled cups.

Bake for 18-22 minutes or until tops are lightly browned and jam is bubbling.

Cool in the pan for 20 minutes before releasing them.