These raspberry almond muffins have fresh raspberries that are mixed straight into the batter. And both almond extract and sliced almonds are added to compliment the raspberry flavor.
These bakery-style raspberry muffins are so soft, tender, and perfect for breakfast! They're topped with sliced almonds to add a bit of crunch too.
Freshly baked muffins that have that signature muffin top always puts me in a good mood. Especially when they're baked with fresh fruit. You seriously can't go wrong with these moist raspberry and almond muffins!
Why You'll Love These Muffins
- You don't need a mixer; just bowls.
- You can use either fresh or frozen raspberries.
- They're topped with sliced almonds.
- The combination of raspberry and almond go so well together.
- They're perfect for breakfast, as a snack, or even dessert!
Easy and simple to make muffin recipes are perfect for any baker, no matter their skill level. That's because they typically only require simple pantry ingredients.
Even better, you don't even need a mixer to make this recipe. Just two mixing bowls! How easy is that?
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. This makes it extremely easy to remove them once baked.
- Room Temperature Ingredients: I recommend pulling out your egg, milk, and yogurt from the refrigerator 1 hour before baking. Having those ingredients at room temperature will help to achieve a soft and tender muffin.
- Muffin Batter: When combining the wet and dry ingredients, gently fold everything together. Do not over mix the batter.
- Almond Flavor: Don't like almond? Simply leave it out and you'll still have yourself a delicious raspberry muffin.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour, but you can substitute it with almond flour if you'd like.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins will stand tall and have that “muffin top”.
- Yogurt: I love using yogurt because it helps the muffins to be really soft and fluffy. If you don't have yogurt, you can substitute it with sour cream.
- Oil: Use either vegetable or canola oil.
- Almonds: Almond extract is used in the batter, whereas sliced almonds are sprinkled on top of the muffins before baking.
- Raspberries: You can use either fresh or frozen raspberries.
Here are the step by step instructions on how to make these almond raspberry muffins.
Step 1: Dry ingredients. Whisk together the flour, sugar, baking soda, baking powder, and salt in a medium-sized mixing bowl.
Step 2: Wet ingredients. In a large bowl, whisk together the milk, yogurt, oil, egg, vanilla extract, and almond extract until combined.
Step 3: Combine the ingredients. Pour the dry ingredients into the wet and gently fold together using a wooden spoon or silicone spatula just until combined. Then fold in the raspberries.
Step 4: Divide the batter up. Fill each muffin cup ¾ full with batter (I used a cookie scoop for this part). Then, sprinkle on some sliced almonds.
Step 5: Bake. Bake the muffins for 15-17 minutes. Use a toothpick to check the centers for doneness.
Step 6: Cool. Allow the muffins to cool in the muffin pan for 5 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
Because these muffins have fruit in them, they need to be stored in the refrigerator.
Keep them in an airtight container for up to 7 days in the refrigerator. You can easily reheat them in the microwave (that's what I do)
Frequently Asked Questions
Yes you can. Simply swap out the all-purpose flour for almond flour.
Yes you can. If using frozen, do not let them thaw first.
Yes you can. Once the muffins have completely cooled, place them in an airtight container or ziploc bag and freeze for up to 2 months. Allow the muffins to thaw in the refrigerator overnight and then reheat in the microwave.
It brings me so much joy to see you make my recipes. 🙂
More Muffin Recipes
Raspberry Almond Muffins
- 12-count muffin pan
- Mixing Bowls
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk, room temperature
- ⅓ cup yogurt (vanilla or plain), room temperature
- ⅓ cup oil (vegetable or canola)
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup raspberries, cut in fourths
- sliced almonds to top the muffins (optional)
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, yogurt, oil, egg, vanilla extract, and almond extract.
- Pour the dry ingredients into the wet and gently fold together using a wooden spoon or silicone spatula just until combined (be careful not to overmix). Then fold in the raspberries.
- Divide the batter up evenly, filling each muffin cup ¾ full with batter. Sprinkle on some sliced almonds and bake for 15-17 minutes. Use a toothpick to check the centers for doneness.
- Allow the muffins to cool in the muffin pan for 5 minutes. Then remove them from the pan and allow them to cool completely on a wire rack.
- Keep any leftovers in an airtight container in the refrigerator for up to 7 days.