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    Home » Recipes » Breakfast

    Published: Mar 21, 2022 by Pate Giltner 3 Comments

    Raspberry Almond Muffins

    1596 shares
    Jump to Recipe·Print Recipe

    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!

    Raspberry almond muffin on a vintage muffin tray.

    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!

    ingredients for raspberry almond muffins on a table.

    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!

    Collage showing out to make raspberry almond muffins.

    Step by step instructions:

    1. 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.
    2. Next, whisk together the flours, salt, and baking powder. 
    3. Add the flour and milk into the butter and sugar mixture alternating between the two. 
    4. Fold in the raspberries.
    5. Add the batter to a lined muffin tin and sprinkle coarse sugar on top of the batter. And bake!
    Collage showing out to make raspberry almond muffins.

    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!
    Raspberry almond muffins in a muffin tin.

    FAQ's:

    How long do these muffins last?

    These muffins will keep for up to three days in an air-tight container.

    Looking for more muffin recipes? Check these out!

    • Banana Muffins with Bourbon and Honey Butter
    • Blueberry Muffins with Lemon and Cardamom
    • Blueberry Lemon Poppy Seed Muffins
    • Roasted Strawberry Muffins
    Print
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    Raspberry almond muffin on a vintage muffin tray.

    Raspberry Almond Muffins

    ★★★★★ 5 from 1 reviews
    • Author: pate giltner
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 12 muffins 1x
    • Category: Muffin
    • Method: Baking
    • Cuisine: American
    Print Recipe
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    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

    Units Scale
    1. ½ cup softened butter
    2. 1 cup sugar
    3. 2 eggs
    4. 1 teaspoon vanilla extract
    5. ½ teaspoon almond extract
    6. 1 cup almond flour
    7. 1 cup all-purpose flour
    8. ½ teaspoon salt
    9. 2 teaspoons baking powder
    10. ½ cup milk
    11. 2 cups raspberries cups
    12. 3 tablespoons sliced almonds
    13. 3 teaspoons coarse sugar

    Instructions

    1. Preheat the oven to 375.
    2. 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.
    3. Whisk together the flours, salt, and baking powder.  Add the flour and milk mixtures into the butter and sugar mixture alternating between the two. 
    4.  Fold in the raspberries.
    5. 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!

    Keywords: Raspberry Almond Muffins

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Anonymous says

      January 01, 2022 at 10:53 pm

      .

      ★★★★★

      Reply
    2. paula says

      January 05, 2022 at 9:47 pm

      can you substitute Ground Almonds for Almond Flour or are they the same thing ?

      Reply
      • pate giltner says

        January 06, 2022 at 7:41 pm

        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.

        Reply

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    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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