Raspberry Almond Muffins are a delightful combination of tart raspberries and rich almond flavor, resulting in a moist and tender treat perfect for breakfast or a midday snack. These muffins are topped with sliced almonds, adding a pleasant crunch to each bite.
Why You’ll Love This Recipe
- Flavorful Combination: The tartness of raspberries pairs beautifully with the nutty sweetness of almonds.
- Moist Texture: Ingredients like yogurt and oil ensure a soft and tender crumb.
- Simple Preparation: No mixer is required; just two bowls and a whisk.
- Versatile: Enjoy these muffins for breakfast, as a snack, or even as a dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 1/3 cup avocado oil
- 1 teaspoon almond extract
- 1 cup fresh raspberries, roughly chopped
For the Topping:
- 2 1/2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons sliced almonds, chopped
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold salted butter, diced small
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 400°F (200°C). Line a muffin pan with paper liners or grease it well.
- Prepare Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk together the egg, milk, oil, and almond extract until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in Raspberries: Gently fold the chopped raspberries into the batter.
- Prepare Streusel Topping: In a small bowl, mix together the flour, sugar, chopped almonds, and cinnamon. Add the diced cold butter and work it in with your fingers until the mixture becomes crumbly.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
- Add Topping: Sprinkle the streusel topping evenly over each muffin.
- Bake: Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 12 muffins.
- Preparation Time: 10 minutes
- Baking Time: 12-15 minutes
- Total Time: Approximately 25 minutes
Variations
- Berry Options: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
- Nut-Free: Omit the almonds in the topping for a nut-free version.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for added fiber.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a citrusy twist.
Storage/Reheating
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep muffins in the refrigerator for up to 5 days; note that refrigeration may cause them to dry out slightly.
- Freezing: Place muffins in a freezer-safe bag and freeze for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
FAQs
How can I prevent my muffins from becoming dense?
Ensure you do not overmix the batter; mix just until the ingredients are combined. Overmixing can develop gluten, resulting in dense muffins.
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.
What can I use instead of almond extract?
You can substitute almond extract with vanilla extract if preferred.
How do I make my muffins rise higher?
Starting the baking process at a higher temperature (e.g., 425°F for the first 5 minutes) and then reducing it can help achieve taller muffins.
Can I make these muffins gluten-free?
Yes, by using a gluten-free all-purpose flour blend in place of regular flour.
What type of oil is best for this recipe?
Neutral oils like avocado, vegetable, or canola oil work well.
Can I add a glaze to these muffins?
Yes, a simple powdered sugar glaze with a touch of almond extract would complement these muffins nicely.
Why did my muffins stick to the liners?
This can happen if the liners are not non-stick. Lightly spraying the liners with cooking spray before adding
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Description
Raspberry Almond Muffins are fluffy, nutty, and bursting with fresh berries. They make the perfect sweet breakfast or snack, topped with powdered sugar or slivered almonds
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup plain yogurt
- 1/4 cup oil
- 1 tsp almond extract
- 1 cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 375°F. Line muffin tin.
- Mix dry ingredients. In another bowl, whisk wet ingredients.
- Combine wet and dry, fold in raspberries gently.
- Scoop into muffin cups. Top with almonds or sugar.
- Bake 18–22 mins until golden and a toothpick comes out clean.
Notes
Can sub in blueberries or blackberries. Store airtight for 3 days.
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