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Raspberry Almond Muffins

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Easy, foolproof raspberry almond muffins with toasted almonds and tart raspberries.

Ingredients

Scale
  • 1 cup sliced almonds
  • 2 cups all-purpose flour
  • ⅔ cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup warm water
  • 2 teaspoons almond extract
  • ½ cup butter
  • 2 eggs, beaten
  • 1½ cups frozen raspberries

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Arrange almonds in a single layer on a medium baking sheet and bake for 5–10 minutes, until lightly toasted.
  3. Reduce oven temperature to 350°F (175°C) and lightly grease a 6-cup jumbo muffin pan.
  4. In a medium bowl, whisk together flour, sugar, ¾ cup toasted almonds, baking powder, baking soda, and salt.
  5. In a separate bowl, combine warm water, almond extract, butter, and beaten eggs; pour into the dry ingredients and stir gently to combine. Fold in raspberries and spoon batter into prepared pan, then sprinkle with remaining almonds.
  6. Bake for 25 minutes, or until a knife inserted into the center comes out clean. Let cool slightly before serving.

Notes

  • Ingredient amounts adjust automatically but cooking times and steps remain unchanged; recipes may not scale perfectly.
  • Use fresh or frozen raspberries; if using frozen, do not thaw to prevent excess moisture.
  • Substitute buttermilk (½ cup plain yogurt + ½ cup milk) for warm water for extra richness.
  • For standard muffin tins, yield ≈12 regular muffins; baking time may vary slightly.

Nutrition

Keywords: raspberry almond muffins, almond muffins, raspberry muffins

Find it online: https://recipesfoodeasy.com/raspberry-almond-muffins/