These Raspberry Almond Muffins are a perfect blend of sweet and nutty flavors, made with almond and all-purpose flour for a lighter, wholesome treat.
Packed with plant-based protein, fiber, and healthy fats, they offer a nutritious boost without sacrificing taste.
Quick, easy, and satisfying, they’re ideal for breakfast, snacks, or meal prep for busy days.
Raspberry Almond Muffins
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls (2)
- Whisk
- Hand or stand mixer
- Measuring Cups and Spoons
- Spatula
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large 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 fresh raspberries
- 3 tablespoons sliced almonds
- 3 teaspoons coarse sugar
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully heat while you prepare the batter. Line a 12-cup muffin tin with cupcake liners to prevent sticking and make cleanup easier. This ensures the muffins bake evenly and come out with a perfect shape.
- Prepare the butter and sugar: In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of sugar until the mixture becomes light, fluffy, and pale in color. This step is key for achieving tender, airy muffins. Beat in 2 eggs one at a time, making sure each is fully incorporated before adding the next.
- Add flavorings: Stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract. The combination enhances the nutty sweetness of the muffins and complements the fresh raspberries perfectly. Mix gently until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together 1 cup almond flour, 1 cup all-purpose flour, ½ teaspoon salt, and 2 teaspoons baking powder. This ensures even distribution of the rising agents, producing muffins with a nice dome and uniform texture.
- Alternate mixing of wet and dry ingredients: Gradually add the flour mixture and ½ cup milk to the butter mixture, alternating between the two. Start and end with the flour mixture. Mix just until combined—overmixing can make muffins dense rather than soft and tender.
- Fold in the raspberries: Gently fold in 2 cups of fresh raspberries using a spatula. Be careful not to crush them too much, as the juice can turn the batter pink and affect texture. Evenly distribute the berries for consistent flavor in every bite.
- Prepare for baking: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for the muffins to rise. Sprinkle the tops with 3 teaspoons of coarse sugar and 3 tablespoons of sliced almonds for a crunchy, golden topping.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 30–35 minutes. The muffins are done when a toothpick inserted into the center comes out clean, and the tops are lightly golden brown.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. These muffins are perfect for breakfast, snacks, or as a healthy treat anytime.
Notes
- Always use room-temperature butter and eggs to ensure even mixing and a tender crumb.
- Fill muffin cups about ¾ full to get a perfect dome without overflow.
- Gently fold raspberries to avoid crushing them, which can turn the batter overly pink or watery.
- Coarse sugar on top adds a subtle crunch and caramelized finish.
- Almond flour adds moisture and nuttiness; make sure it’s fresh to prevent a bitter taste.
- Muffins are best enjoyed the day they’re baked but still maintain flavor if stored properly.
Chef’s Secrets
The key to fluffy, flavorful muffins lies in gentle mixing and ingredient temperature.
Room-temperature butter and eggs blend more smoothly, trapping air that helps muffins rise beautifully.
Alternating dry and wet ingredients ensures a tender texture while preventing overmixing, which can create dense muffins.
For an extra nutty aroma, lightly toast the sliced almonds before sprinkling them on top.
This subtle step elevates both flavor and presentation, giving your muffins a bakery-quality finish.
Serving Suggestions
Raspberry Almond Muffins are versatile enough for breakfast, snacks, or brunch.
Pair them with a dollop of Greek yogurt or a smear of almond butter for added protein and creaminess.
They also pair beautifully with a hot cup of tea or coffee, making them ideal for a relaxed morning or a cozy afternoon treat.
For gatherings, arrange them on a tiered platter and sprinkle extra sliced almonds on top for a visually appealing presentation.
Storage Tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days.
If you want to extend their shelf life, refrigerate them for up to a week, but allow them to come to room temperature before serving to restore softness.
For longer storage, freeze the muffins individually wrapped in plastic wrap and place them in a freezer-safe bag for up to three months.
Reheat in the microwave or oven for a few minutes for a fresh-baked taste.
Frequently Asked Questions
1. Can I use frozen raspberries instead?
Yes, frozen raspberries can be used, but do not thaw them completely before folding into the batter.
Slightly frozen berries reduce the risk of turning the batter watery and help maintain muffin structure.
2. Can I substitute almond flour with another nut flour?
Absolutely! Hazelnut or cashew flour can be used in a 1:1 ratio.
Keep in mind the flavor will slightly change, and the texture may vary depending on the nut used.
3. Can these muffins be made dairy-free?
Yes. Replace butter with coconut oil or a plant-based butter, and use almond milk or another non-dairy milk instead.
The muffins will remain moist and flavorful.
4. How do I prevent muffins from sticking to liners?
Use high-quality cupcake liners and lightly grease them if desired.
Let muffins cool slightly in the pan before removing; this helps maintain shape and reduces sticking.
5. Can I make these muffins ahead of time?
Yes. You can prepare the batter and store it in the fridge for up to 24 hours before baking.
Alternatively, bake the muffins and freeze them individually for a quick, ready-to-eat treat later.
