Raspberry Almond Muffins

Short description: Raspberry almond muffins are moist, tender quick breads studded with bursts of fresh raspberries and enriched by a subtle almond flavor, making them an elegant yet approachable treat for breakfast, brunch, or afternoon tea.

Why You’ll Love This Recipe

• Perfect balance of flavors: The natural tartness of raspberries complements the sweet, nutty notes of almond.

• Tender crumb: A combination of all-purpose and almond flours yields a light, moist interior.

• Easy to prepare: Simple pantry ingredients and straightforward steps come together in under an hour.

• Versatile: Enjoy them warm from the oven, pack them for picnics, or freeze for later indulgence.

ingredients

• All-purpose flour

• Almond flour

• Granulated sugar

• Baking powder

• Salt

• Large eggs

• Milk

• Unsalted butter, melted

• Pure vanilla extract

• Fresh raspberries

• Sliced almonds

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Recipe Card

directions

1. Preheat and prepare: Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt until evenly distributed.

3. Mix wet ingredients: In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter, and vanilla extract until smooth.

4. Incorporate mixtures: Pour the wet ingredients into the dry, stirring gently until just combined. Overmixing will lead to dense muffins.

5. Fold in raspberries: Carefully fold in the fresh raspberries, reserving a few to sprinkle on top.

6. Scoop the batter: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

7. Add toppings: Top each muffin with a few reserved raspberries and a sprinkle of sliced almonds for a crunchy garnish.

8. Bake: Bake for 20–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. Cool: Allow the muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Servings and timing

• Yield: 12 muffins

• Prep time: 15 minutes

• Bake time: 20–25 minutes

• Total time: Approximately 40 minutes

Variations

• Lemon zest: Add 1 teaspoon of finely grated lemon zest to the batter for a bright citrus note.

• Gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose blend (ensure it contains xanthan gum).

• Vegan: Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water), use plant-based milk and vegan butter.

• Mixed berries: Swap half the raspberries for blueberries or blackberries for a colorful medley.

• Almond streusel: Top with a simple streusel of almond flour, brown sugar, and cold butter for extra crunch.

storage/reheating

• Room temperature: Store cooled muffins in an airtight container for up to 2 days.

• Refrigeration: Keep in the fridge in an airtight container for up to 5 days. Allow to come to room temperature before eating.

• Freezing: Wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

• Reheating: Warm muffins in a 325 °F (160 °C) oven for 5–7 minutes, or microwave for 15–20 seconds.

FAQs

What if I only have frozen raspberries?

You may use frozen raspberries; do not thaw. Gently fold them into the batter to avoid streaking and bake an extra 2–3 minutes to compensate for the colder fruit.

Can I substitute almond flour entirely with all-purpose flour?

Yes, but the muffins will lose some almond flavor and may have a slightly different texture. Use 2 ½ cups of all-purpose flour in place of both flours.

How do I prevent muffins from sticking to the paper liners?

Lightly grease the liner with cooking spray or brush with melted butter before filling, or opt for high-quality nonstick liners.

Can I reduce the sugar for a less-sweet muffin?

You may decrease the sugar by up to 25 percent (use ½ cup), but note that raspberries and sliced almonds provide additional sweetness and texture.

Why are my muffins dense?

Overmixing the batter develops gluten and results in a tight crumb. Stir just until the dry ingredients are moistened.

How can I make these muffins dairy-free?

Substitute milk with almond, soy, or oat milk, and replace butter with melted coconut oil or a vegan butter alternative.

Can I add other mix-ins?

Certainly. White chocolate chips, chopped dark chocolate, or a dash of cinnamon all complement the raspberry-almond profile.

What is the best way to transport these muffins?

Place them in a single layer in a shallow, well-ventilated container. Use muffin inserts if available to prevent shifting.

How can I tell when the muffins are perfectly baked?

They should be golden on top and spring back slightly when pressed. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Are these muffins suitable for breakfast?

Absolutely. Pair them with yogurt, fresh fruit, or a cup of tea for a balanced and satisfying morning meal.

Conclusion

These raspberry almond muffins offer a refined twist on a classic quick bread, combining bright fruit and nutty depth in every bite. Whether you’re hosting brunch, packing lunchboxes, or simply treating yourself, this recipe is sure to become a favorite. Enjoy them warm, share them with loved ones, and appreciate the delightful harmony of flavors and textures they bring to your table

Print