Raspberry Almond Muffins
Soft, moist, and lightly sweet, these Raspberry Almond Muffins combine fresh raspberries with almond flour for a nutritious twist on a classic treat. Quick to prepare and perfect for breakfast, snacks, or meal prep, they are high in protein, fiber-rich, and made with healthy fats for a guilt-free indulgence.
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.