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.
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.