Raspberry Almond Muffins
Raspberry Almond Muffins: A Bakery-Style Treat You Can Make at Home!
These raspberry almond muffins are rich, tender, and bursting with fruit—perfect for breakfast, brunch, or an afternoon pick-me-up. Best of all, they’re simple to whip up with a handful of pantry staples.
Ingredients:
1½ cups (340 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup (96 g) almond flour
1 cup (120 g) all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup (120 ml) milk
2 cups (250 g) fresh raspberries
3 tablespoons (15 g) sliced almonds
3 teaspoons (12 g) coarse sugar
Instructions:
Preheat your oven to 190°C. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overwork the batter.
Gently fold in the raspberries, being careful not to crush them.
Divide the batter evenly among the muffin cups. Top with sliced almonds and a sprinkle of coarse sugar.
Bake for 30–35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool in the tin for a few minutes before transferring to a wire rack.
Whether you’re baking for guests or treating yourself, these muffins strike the perfect balance between elegance and ease. Enjoy!
