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Raspberry almond muffin on a vintage muffin tray.

Raspberry Almond Muffins


  • Author: pate giltner
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

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. 1/2 cup softened butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon almond extract
  6. 1 cup almond flour
  7. 1 cup all-purpose flour
  8. 1/2 teaspoon salt
  9. 2 teaspoons baking powder
  10. 1/2 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 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!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Muffin
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry Almond Muffins