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A bite taken out of a raspberry almond muffins.

Raspberry Almond Muffins

Karissa Parrish
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.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients:
 
 

  • 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)

Instructions:
 

  • 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.

Notes:

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.

Nutrition

Serving: 1muffinCalories: 183kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 4mgSodium: 199mgPotassium: 42mgFiber: 1gSugar: 13gVitamin A: 10IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Keyword almond muffins, muffin recipe, raspberry almond muffins, raspberry muffins
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