Description
These raspberry almond muffins are fluffy, fruity, and filled with nutty crunch — a perfect grab-and-go breakfast or sweet afternoon treat.
Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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2 tsp baking powder
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1/4 tsp salt
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2 eggs
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1/2 cup milk
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1/2 cup melted butter
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1 tsp almond extract
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1 cup fresh raspberries
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Sliced almonds for topping
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Powdered sugar (optional)
Instructions
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Preheat oven to 375°F (190°C). Line muffin tin.
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Mix dry ingredients in a bowl.
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In another bowl, whisk eggs, milk, butter, and almond extract.
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Combine wet and dry. Gently fold in raspberries.
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Fill muffin cups, top with almonds, and bake 20–25 mins.
Notes
Dust with powdered sugar for bakery-style flair.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American