These raspberry almond muffins are the dreamiest combination of fresh raspberries and almonds. And they are made with both almond and all-purpose flour, so they are on the healthier side of things as well. Gotta love a relatively guilt-free muffin!
I also love these because they feel more like a French almond cake than a traditional muffin. The almond flour gives them this lovely moist and tender crumb, and the almond extract gives them an elevated and unique taste.
In addition to all the almond goodness in these muffins, there are also two cups of fresh raspberries in the batter. They are then are topped with sliced almonds and sugar to give them a wonderful crust with a bit of crunch.
THE MUFFINS:
On top of being delicious, these muffins are super easy to make. They are made like a cake by creaming together the butter and sugar. Then add in the eggs, flours, and milk (alternating between the two). After that, fold in the raspberries and then bake. Super easy!
Another key element to these muffins is the sugar and almond crust. Sprinkling the tops of the muffins with coarse sugar and sliced almonds before baking gives them the most wonderful crunchy crust and makes them look oh so pretty.
Why almond flour?
In addition to being a bit healthier (almond flour is gluten-free, low in carbohydrates, and has a nice punch of protein), I just love the flavor, and texture almond flour gives bakes. The ideal texture comes from super fine almond flour, but in a pinch, almond meal works as well. I personally love the superfine almond flour from Bob’s Red Mill.
Looking for more muffin recipes?! check these out!
Blueberry Muffins with Lemon and Cardamom
Thanks so much for reading about these tasty muffins! If you make them be sure to leave a comment and/or give this recipe a rating! I love to hear everyone’s thoughts!
Raspberry Almond Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup almond flour
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups raspberries cups
- 3 tablespoons sliced almonds
- 3 teaspoons coarse sugar
Instructions
- Preheat the oven to 375.
- Cream the butter and sugar until light and fluffy. Then add the eggs, one at a time, beating until well combined. Add in the vanilla and the almond extract.
- Whisk together the flours, salt, and baking powder. Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Fold in the raspberries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons of coarse sugar and almond slices over the tops of the muffins and bake at 375 degrees for about 30-35 minutes.
