Raspberry Almond Muffins
Sweet, nutty, and irresistibly tender, these Raspberry Almond Muffins are the perfect bakery-style treat made right in your own kitchen. Bursting with juicy fresh raspberries and infused with the warm flavor of almond extract, each bite offers a delightful balance of sweetness and subtle nuttiness. These muffins are elevated by the crunch of sliced almonds and a sprinkle of turbinado sugar on top for a bakery-style finish. Made with buttermilk for extra moisture and baked to golden perfection in just 22 minutes, these homemade muffins are an easy yet impressive choice for breakfast, brunch, or an afternoon snack. Serve them warm with a steaming cup of coffee or tea for a cozy and delicious start to your day. Perfect for sharing, this recipe yields 12 fluffy muffins that are guaranteed to delight family and friends! Keywords: Raspberry Almond Muffins, fresh raspberries, almond flavor, easy muffin recipe, bakery-style muffins, brunch recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Buttermilk
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 2 Large eggs
- 1.5 cups Fresh raspberries
- 0.5 cups Sliced almonds
- 1 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, almond extract, and eggs until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix—some lumps are fine.
Gently fold in the fresh raspberries and half of the sliced almonds, being careful not to crush the berries.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining sliced almonds and the optional turbinado sugar on top of each muffin.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the tops are lightly golden.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Raspberry Almond Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 183.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 575 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1477 mg | 31% | |
*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.
