Raspberry Almond Mini Muffins
Bursting with juicy raspberries and the nutty aroma of almonds, these Raspberry Almond Mini Muffins are a delightful treat perfect for breakfast, brunch, or snacking on the go. This quick and easy recipe combines a fluffy, buttery batter infused with vanilla and almond extracts for a rich, flavorful base. Fresh raspberries are gently folded in, adding a pop of tart sweetness, while a sprinkle of sliced almonds creates a satisfying crunch. Ready in just over 30 minutes, these bite-sized muffins are baked to golden perfection and can be topped with a dusting of powdered sugar for a touch of elegance. Ideal for entertaining or meal-prepping, this recipe yields 24 mini muffins that are sure to disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Milk (whole or 2%)
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1 pieces Large egg
- 1 cups Fresh raspberries
- 0.25 cups Sliced almonds
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a 24-cup mini muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the sugar, melted butter, milk, vanilla extract, almond extract, and egg until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix—it’s okay if the batter is slightly lumpy.
Gently fold in the fresh raspberries, being careful not to break them apart too much.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
Sprinkle a few sliced almonds on top of each muffin for a crunchy garnish.
Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust the cooled muffins with powdered sugar for a touch of sweetness and an elegant finish.
Serve and enjoy your Raspberry Almond Mini Muffins!
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 178.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 358 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
