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Raspberry Almond Muffins
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Raspberry Almond Muffins

Soft and moist raspberry almond muffins made with almond flour, Greek yogurt, and juicy raspberries. Frozen raspberries go straight into the batter, making these an easy muffin to bake any time of year.
Course Breakfast, Snack
Cuisine American
Keyword almond flour muffins, almond muffins, frozen raspberry muffins, homemade muffins, Raspberry Almond Muffins, raspberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Little Messy Kitchen

Equipment

  • Muffin pan
  • 12 Muffin liners
  • 2 Mixing Bowls
  • Hand Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/4 cup frozen raspberries do not thaw
  • Sliced almonds, optional

Instructions

  • Preheat oven to 425°F (220°C) and line a standard 12-cup muffin pan.
  • Whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  • In a separate large bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined.
  • Add the Greek yogurt, milk, vanilla extract, and almond extract and whisk until incorporated.
  • Fold the dry ingredients into the wet ingredients just until combined.
  • Reserve about 12 frozen raspberries. Gently fold the remaining frozen raspberries into the batter.
  • Divide the batter evenly among the 12 muffin cups. Press one reserved raspberry into each muffin and add sliced almonds, if desired.
  • Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15–19 minutes, or until a toothpick inserted away from a raspberry comes out clean or with a few moist crumbs.
  • Cool in the pan for 5–10 minutes before transferring to a wire rack.

Notes

  • Do not thaw frozen raspberries. Add them straight from the freezer so they release less juice into the batter.
  • Fold the raspberries in gently and with as few strokes as possible to avoid breaking them up.
  • Do not overmix the batter once the dry ingredients are added.
  • Check doneness by inserting a toothpick into an area without a raspberry.
  • Sliced almonds are optional and can be sprinkled over the tops before baking or folded into the batter.
  • Almond extract is quite strong, so ½ teaspoon gives a noticeable almond flavour without overpowering the raspberries.