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
Units
Scale
- 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.