How to Make Raspberry Almond Muffins - A Step-by-Step Guide

There's nothing quite like the combination of fresh raspberries and nutty almond flavors – and when they come together in a warm, fluffy muffin, it's pure bliss. These Raspberry Almond Muffins are a perfect treat for breakfast, brunch, or an afternoon snack. The sweet, tangy raspberries burst in your mouth with every bite, and the almond flavor adds a delightfully rich and nutty undertone. Whether you're a seasoned baker or a novice in the kitchen, you'll find that these muffins are a breeze ...

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Ingredients

  • 1 cup sliced almonds
  • 2 cups all-purpose flour
  • ⅔ cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup warm water
  • 2 teaspoons almond extract
  • ½ cup butter
  • 2 eggs, beaten
  • 1 ½ cups frozen raspberries

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 jumbo muffins

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  • In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  • In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
  • Nutrition

    603 cal.

    • Total Fat: 30g
    • Saturated Fat: 11g
    • Cholesterol: 103mg
    • Sodium: 694mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 7g
    • Total Sugars: 37g
    • Protein: 12g
    • Vitamin C: 10mg
    • Calcium: 155mg
    • Iron: 4mg
    • Potassium: 316mg