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Raspberry Almond Muffins are a delightful blend of tart raspberries and rich almond flavor, creating a moist and tender treat perfect for breakfast or a midday snack. The combination of fresh berries and nutty almonds offers a harmonious taste experience that’s both satisfying and indulgent.EatingWell+3Ginger Snaps Baking Affairs+3My Diary of Us+3
Why You’ll Love This Recipe
- Balanced Flavors: The tartness of raspberries complements the sweetness of the muffin base, while almond extract adds a subtle, aromatic depth.
- Moist Texture: Ingredients like yogurt and almond flour contribute to a tender and moist crumb, making each bite delightful.Addicted to Dates
- Simple Preparation: This recipe requires no mixer; just basic kitchen tools and simple steps, making it accessible for bakers of all levels.Ginger Snaps Baking Affairs
- Versatility: Enjoy these muffins as a breakfast option, a snack, or even a dessert.My Diary of Us+1Allrecipes+1
Ingredients
- 1 cup sliced almondsAllrecipes
- 2 cups all-purpose flourAllrecipes
- ⅔ cup white sugarTutti Dolci Baking Recipes+3Allrecipes+3Olives + Thyme+3
- 2 teaspoons baking powderOlives + Thyme+1Run to the Table+1
- ¼ teaspoon baking soda
- 1 teaspoon saltAllrecipes+1Run to the Table+1
- ¾ cup warm waterAllrecipes
- 2 teaspoons almond extractTutti Dolci Baking Recipes+5Allrecipes+5Run to the Table+5
- ½ cup butter, meltedAllrecipes
- 2 eggs, beatenAllrecipes
- 1 ½ cups frozen raspberriesAllrecipes
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 375°F (190°C).
- Toast Almonds: Arrange sliced almonds on a baking sheet and bake for 5-10 minutes until lightly toasted.Allrecipes
- Prepare Muffin Pan: Reduce oven temperature to 350°F (175°C). Lightly grease a 6-cup jumbo muffin pan or line with paper liners.Allrecipes
- Combine Dry Ingredients: In a medium bowl, mix flour, sugar, ¾ cup toasted almonds, baking powder, baking soda, and salt.Allrecipes+1Tutti Dolci Baking Recipes+1
- Mix Wet Ingredients: In another bowl, combine warm water, almond extract, melted butter, and beaten eggs.Allrecipes
- Combine Mixtures: Add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the frozen raspberries.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Sprinkle the remaining toasted almonds on top.
- Bake: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields 6 jumbo muffins.Allrecipes+1The Guardian+1
- Prep Time: 20 minutesThe Guardian+8Allrecipes+8Addicted to Dates+8
- Cook Time: 25 minutes
- Total Time: 45 minutesRun to the Table
Variations
- Berry Options: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
- Nut Alternatives: Replace almonds with walnuts or pecans for a different flavor profile.
- Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate dietary preferences.
- Mini Muffins: For bite-sized treats, use a mini muffin pan and adjust the baking time accordingly.
Storage/Reheating
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep muffins in the refrigerator for up to 5 days; note that refrigeration may cause slight drying.
- Freezing: Wrap muffins individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave before enjoying.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used. Gently fold them into the batter to prevent crushing.
2. How can I make these muffins dairy-free?
Substitute butter with a plant-based alternative and ensure other ingredients are dairy-free.
3. Is it possible to make these muffins vegan?
Yes, replace eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use vegan butter substitutes.
4. Can I add a streusel topping?
Certainly! Combine flour, sugar, and cold butter to create a crumbly mixture and sprinkle over the batter before baking.
5. What type of almond extract is best?
Pure almond extract provides the most natural flavor, but imitation almond extract can be used as a budget-friendly alternative.Tutti Dolci Baking Recipes
6. How do I prevent the raspberries from sinking?
Toss raspberries in a bit of flour before folding them into the batter to help prevent sinking.
7. Can I use almond flour instead of all-purpose flour?
Almond flour can replace a portion of all-purpose flour but may affect the texture if used exclusively.The G & M Kitchen
8. How can I make the muffins sweeter?
Increase the sugar by 2-3 tablespoons if a sweeter muffin is desired.
9. What’s the best way to reheat frozen muffins?
Thaw at room temperature and warm in a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds.