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.
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 3/4 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!
These muffins will keep for up to three days in an air-tight container.