Ever craved a muffin that’s soft, moist, bursting with fruity flavor, and has a hint of nutty richness? That’s exactly what raspberry almond muffins offer! Whether you need a quick breakfast, a sweet snack, or a crowd-pleaser for brunch, these muffins check all the boxes.
In this guide, I’ll walk you through everything—from the best ingredients to use, baking tips for perfection, and even common mistakes to avoid. Unlike other recipes, this one doesn’t just tell you what to do, but also why it works. Let’s get started!
What Are Raspberry Almond Muffins?
Raspberry almond muffins are delicious, soft, and fluffy baked treats that blend the tartness of fresh raspberries with the sweet, nutty flavor of almonds. The combination of almond flour, almond extract, and slivered almonds on top creates a perfect balance of textures and flavors.
These muffins are perfect for:
- Breakfast on the go – They’re filling but not heavy.
- Tea-time treats – A great pairing with coffee or tea.
- Healthy snacking – Raspberries bring antioxidants and fiber, while almonds add healthy fats.
Materials Needed
A well-prepared kitchen leads to flawless muffins! Here’s everything you’ll need:
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 1 ½ cups (180g) | Provides structure and texture. |
| Almond flour | ½ cup (60g) | Adds nutty flavor and moistness. |
| Baking powder | 2 tsp | Helps the muffins rise. |
| Baking soda | ½ tsp | Enhances leavening. |
| Salt | ¼ tsp | Balances sweetness. |
| Granulated sugar | ¾ cup (150g) | Sweetens the muffins. |
| Butter (melted) | ½ cup (113g) | Adds richness. |
| Eggs | 2 large | Binds ingredients together. |
| Almond extract | 1 tsp | Enhances almond flavor. |
| Vanilla extract | 1 tsp | Adds depth to the flavor. |
| Buttermilk | ½ cup (120ml) | Keeps muffins moist and tender. |
| Fresh raspberries | 1 cup (125g) | The star ingredient—tart and juicy! |
| Slivered almonds | ¼ cup | Adds crunch on top. |
Tools Needed
- Mixing bowls – One large, one medium.
- Whisk & spatula – For smooth mixing.
- Muffin tin – 12-cup standard size.
- Cupcake liners – Prevent sticking.
- Measuring cups & spoons – Accuracy is key.
- Cooling rack – For even cooling.
Step-by-Step Instructions
1. Prep Your Oven and Pan
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together:
- All-purpose flour
- Almond flour
- Baking powder
- Baking soda
- Salt
- Set this aside for later.
3. Mix the Wet Ingredients
- In a large bowl, whisk together:
- Melted butter
- Sugar
- Eggs
- Almond extract & vanilla extract
- Buttermilk
4. Combine Wet and Dry Ingredients
- Gently fold the dry ingredients into the wet mixture using a spatula.
- Tip: Do not overmix! A few lumps are okay—it keeps the muffins fluffy.
5. Fold in the Raspberries
- Carefully fold in fresh raspberries.
- If using frozen raspberries, do not thaw—this prevents excessive bleeding into the batter.
6. Fill the Muffin Tin
- Use an ice cream scoop to evenly distribute the batter.
- Sprinkle slivered almonds on top for extra crunch.
7. Bake to Perfection
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Success
To make sure your muffins turn out perfect every time, follow these expert tips:
Use fresh raspberries for the best flavor. If using frozen, do not thaw before mixing.
Almond flour adds moisture—don’t skip it! It makes the muffins tender.
Don’t overmix! Overworking the batter results in dense muffins.
Fill muffin cups ¾ full to prevent overflowing.
Use room-temperature eggs and buttermilk for better texture.
Common Mistakes and How to Avoid Them
Muffins turned out dry?
Use buttermilk instead of regular milk. Also, avoid overbaking!
Raspberries sank to the bottom?
Toss them in a little flour before folding into the batter.
Muffins are dense and chewy?
Overmixing is the culprit! Gently fold the ingredients.
Muffins stuck to the pan?
Always use paper liners or grease the muffin tin well.
Similar Variations to Try
Want to switch things up? Here are some fun variations:
Chocolate Raspberry Muffins – Add chocolate chips for a richer treat.
Coconut Almond Muffins – Replace ¼ cup flour with shredded coconut.
Lemon Raspberry Muffins – Add 1 tbsp lemon zest for a citrusy kick.
Mixed Berry Muffins – Use a mix of blueberries, raspberries, and blackberries.
Final Thoughts
These raspberry almond muffins are the perfect mix of tart, sweet, and nutty flavors. Whether you’re baking for yourself, family, or friends, this fail-proof recipe will impress everyone.
So, what are you waiting for? Grab your ingredients, preheat that oven, and let’s bake some incredible muffins!
