These raspberry almond muffins are the best 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!
Why you will love this recipe:
These bakery-style muffins 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.
For more bakery-style muffins these blueberry, lemon, and cardamom muffins are also amazing!
Key Ingredients:
Raspberries - Fresh raspberries are so wonderful in baked goods that I don't suggest using frozen raspberries; fresh berries work and taste so much better. Although it is possible to use frozen, just don't dethaw them before adding them to the batter.
Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise.
All-purpose flour and almond flour: The flours are what give the muffin its structure. The almond flour helps to keep these muffins really moist and adds a subtle almond flavor. I personally love the superfine almond flour from Bob's Red Mill.
Sugar: sugar is what makes these muffins sweet and tasty. However, there's not too much; I'm not a fan of overly sweet things.
Almond Slices: These muffins are crusted with sliced almonds and sugar, giving them a wonderful crust. I used honey-roasted almond slices, but any variety will do!
Step by step instructions:
- Start by creaming the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add then add in the vanilla and almond extracts.
- Next, whisk together the flours, salt, and baking powder.
- Add the flour and milk into the butter and sugar mixture alternating between the two.
- Fold in the raspberries.
- Add the batter to a lined muffin tin and sprinkle coarse sugar on top of the batter. And bake!
Tips for success:
- Muffins are easy to make; you don't need too many tips.
- Having all the ingredients at room temperature with help ensure an even rise and bake.
- Fill the muffin tin ¾ of the way up to get the perfect muffin dome.
- Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect.
- I used honey-roasted almond slices, but any variety will do!
FAQ's:
These muffins will keep for up to three days in an air-tight container.
Looking for more muffin recipes? Check these out!
Raspberry Almond Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Baking
- Cuisine: American
Description
These raspberry almond muffins are the best 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!
Ingredients
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ 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.
Notes
- Muffins are easy to make; you don't need too many tips.
- Having all the ingredients at room temperature with help ensure an even rise and bake.
- Fill the muffin tin ¾ of the way up to get the perfect muffin dome.
- Use the biggest sugar crystals you have for the sugar crust—the bigger the sugar, the more dramatic effect.
- I used honey-roasted almond slices, but any variety will do!
Anonymous says
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paula says
can you substitute Ground Almonds for Almond Flour or are they the same thing ?
pate giltner says
Hi Paula! Almond flour is very finely ground almonds, so it's very similar but almond flour produces a texture more like AP flour. Using ground almonds will make the muffins a bit grittier.
Former muffin hater says
I do not like muffins. I do not make muffins. They are dry and boring, no matter how much brown sugar and cream cheese and fruit you add to them. But we had way too many raspberries and my sister likes muffins so I made muffins. These muffins. These unbelievable muffins, so light and tender and moist and craveable that they are gone, all of them, in a day, so I am now making another batch of these incredible muffins. So good. Thank you so much for showing me that muffins can actually be delicious!!!
Pate Giltner says
This makes my day!!! Im so glad you liked them!
anonymous says
My go to when I have raspberries