LITTLE MESSY KITCHEN

These Raspberry Almond Muffins are soft, moist, and filled with juicy raspberries and just the right touch of almond flavour. Made with Greek yogurt and almond flour, they have a tender crumb and plenty of raspberry in every bite. Best of all, you can make them with frozen raspberries, so they’re an easy breakfast or snack to enjoy any time of year.

Why You’ll Love These Raspberry Almond Muffins

• Soft and moist: Greek yogurt, butter and almond flour give these muffins a wonderfully tender texture.
• Frozen berries work beautifully: No need to wait for raspberry season—or even thaw them first.
• Easy to make: Everything comes together with a couple of bowls and no mixer required.
• Freezer-friendly: Make a batch now and keep some on hand for quick breakfasts and snacks.

What You’ll Need

Ingredients

• All-purpose flour: Gives the muffins their structure while keeping them light.
• Almond flour: Adds moisture, richness and a subtle nutty flavour that complements the almond extract.
• Baking powder and baking soda: Using both gives the muffins plenty of lift while keeping the crumb soft.
• Salt: A small amount balances the sweetness and brings out the raspberry and almond flavours.
• Unsalted butter: Adds richness and gives the muffins a tender crumb.
• Granulated sugar: Sweetens the muffins without overpowering the natural tartness of the raspberries.
• Eggs: Help bind everything together and provide structure.
• Plain Greek yogurt: Adds moisture and creates a soft, tender muffin.
• Milk: Loosens the batter and adds additional moisture. I use 3.25% milk.
• Vanilla extract: Adds a little warmth and rounds out the almond flavour.
• Almond extract: A little goes a long way! Just ½ teaspoon gives these muffins a noticeable almond flavour without overpowering the raspberries.
• Frozen raspberries: Add them directly from the freezer—there’s no need to thaw them first.
• Sliced almonds (optional): If you have them, sprinkle some over the muffins before baking for extra almond flavour.

Equipment I Used

• Standard 12-cup muffin pan
• Muffin liners
• Mixing bowls
• Hand Mixer
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack

How to Make Raspberry Almond Muffins

Prepare the Oven and Muffin Pan

Preheat your oven to 425°F (220°C) and line a standard 12-cup muffin pan with liners.

Starting the muffins at a higher temperature helps give them a nice initial rise before we lower the temperature to finish baking.

Mix the Dry Ingredients

In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.

Set aside.

Mix the Wet Ingredients

In a large bowl, whisk together the melted and slightly cooled butter and granulated sugar.

Add the eggs and whisk until well combined.

Add the Greek yogurt, milk, vanilla extract and almond extract and whisk again until everything is incorporated.

Combine the Batter

Add the dry ingredients to the wet ingredients.

Using a rubber spatula, gently fold everything together just until combined.

Avoid overmixing. A few small streaks of flour are perfectly fine at this stage.

Add the Frozen Raspberries

Take the raspberries directly from the freezer.

Reserve approximately 12 raspberries for the tops of the muffins, then gently fold the remaining frozen raspberries into the batter.

Use as few strokes as possible. Frozen raspberries can begin breaking apart as they warm, and too much mixing can turn your entire batter pink.

Fill the Muffin Pan

Divide the batter evenly between the 12 prepared muffin cups.

Gently press one reserved frozen raspberry into the top of each muffin.

If you’re using sliced almonds, sprinkle a few over each muffin now.

Bake

Bake at 425°F (220°C) for 5 minutes.

Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for approximately 15–19 minutes.

Insert a toothpick into an area of a muffin without a raspberry. It should come out clean or with just a few moist crumbs attached.

Let the muffins cool in the pan for about 5–10 minutes, then transfer them to a wire rack to finish cooling.

Tips for the Best Raspberry Almond Muffins

Don’t thaw your raspberries. Frozen raspberries should go directly from the freezer into the batter. Thawed berries release considerably more juice and can turn the batter wet and pink.

Don’t overmix the batter. Once the flour goes in, fold gently and stop as soon as everything is combined. Overmixing can give you dense or tough muffins.

Be gentle with the raspberries. Fold them in at the very end and use only a few strokes.

Don’t open the oven after the first five minutes. Simply turn the temperature down from 425°F to 350°F. Opening the door releases the heat we’re using to help create that initial rise.

Check beside a raspberry. Sticking your toothpick directly through a juicy berry can make a completely baked muffin look underdone.

Measure almond extract carefully. Almond extract is powerful. More isn’t necessarily better, and too much can easily overwhelm the raspberries.

Variations

Use fresh raspberries: Fresh raspberries work too. Choose relatively firm berries and fold them in very gently.

Add sliced almonds: Fold a small handful into the batter for additional texture, sprinkle them over the tops, or do both.

Add white chocolate: Raspberry, almond and white chocolate are a great combination. Fold some white chocolate chips or chopped white chocolate into the batter along with the raspberries.

Try mixed berries: Replace some of the raspberries with blueberries or blackberries.

Add a little lemon: Add some fresh lemon zest to the batter for a brighter raspberry-almond muffin.

Make Ahead & Storage

Room Temperature

Store completely cooled muffins in an airtight container at room temperature for approximately 2 days.

Because these muffins contain plenty of fruit and moisture, I wouldn’t leave them at room temperature much longer than that.

Refrigerator

For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days.

Let one come back toward room temperature before eating, or warm it briefly for a softer texture.

Freezer

These muffins freeze beautifully.

Allow them to cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months.

You can thaw individual muffins overnight in the refrigerator or at room temperature when you need one.

What to Serve With Raspberry Almond Muffins

These muffins work just as well for breakfast as they do for a snack or something sweet after lunch.

For breakfast, serve one alongside eggs, Greek yogurt or fresh fruit for a more complete meal.

For an afternoon treat, they’re especially good with coffee or tea.

And for kids, pair a muffin with some fruit, yogurt or a glass of milk for an easy snack.

Frequently Asked Questions

Can I use frozen raspberries in muffins?

Absolutely. In fact, frozen raspberries work extremely well in this recipe. Add them directly to the batter while they’re still frozen. Do not thaw them first.

Can I use fresh raspberries instead?

Yes. Fresh raspberries will work, but try to use berries that are still relatively firm. Very ripe raspberries can break apart while you’re folding them into the batter.

Do I need to coat frozen raspberries in flour?

No. The batter is thick enough that coating the raspberries in flour isn’t necessary.

Why do these muffins start at 425°F?

The initial burst of high heat helps the muffins rise quickly. After five minutes, lowering the temperature to 350°F allows the centres to finish baking without overbrowning the tops.

Can I leave out the almond flour?

I wouldn’t recommend simply removing it because it contributes to both the texture and the amount of dry ingredients in the recipe. If you need a nut-free raspberry muffin, it’s better to use a recipe formulated without almond flour.

Can I add more almond extract?

You can, but be careful. Almond extract is considerably stronger than vanilla. I recommend starting with the ½ teaspoon called for in the recipe.

These Raspberry Almond Muffins are one of those recipes that feels a little special without requiring anything complicated. The raspberries give you juicy, tart little pockets throughout, while the almond flour and almond extract add just enough nuttiness in the background.

And since frozen raspberries work straight from the freezer, you don’t have to wait for fresh raspberry season to make them.

If you give these muffins a try, I’d love to hear how they turned out. Leave a comment and let me know—and if you added the optional sliced almonds, tell me whether you went for them on top, inside, or both!