If you’re looking for a vibrant and satisfying treat, these raspberry almond muffins are for you! With bursts of real raspberries and just the right amount of almond flavor, it is hard to eat just one of these muffins. The sliced almonds on top add just the right amount of crunch.
About these raspberry almond muffins
Admittedly, these raspberry almond muffins are almost more like a cupcake! They are light, airy, and taste so delightful. The raspberries within the muffin help keep the muffin very moist while adding texture.
These muffins would be wonderful for a weekend brunch, Easter, or even a baby or bridal shower. I think they are good enough that you may just want to make them to have on hand for a snack. Any time I have made a batch, they don’t last long!
You can use either type. If using frozen raspberries, do not thaw before using.
Once you add the raspberries, very gently fold them in. You do not want to over mix or crush the raspberries. Even if the raspberries do break up, the muffins will still taste just as good.
The muffins may be kept in an airtight container at room temperature for up to 2 days or in the refrigerator up to 5 days. Please note the muffins will dry out some in the refrigerator. Otherwise, the muffins may be frozen to be enjoyed at a later time.
Yes, you may make substitutions based on preferences. I do not advise adding extra almond extract or it may overpower the muffins.
Other Muffin Recipes to Try!
If you make any of these delightful muffins, please let me know what you think by leaving a rating and comment. I love hearing from you!
Raspberry Almond Muffins
- ¾ cup sugar
- 2 eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- ½ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups fresh or frozen raspberries if frozen, do not thaw
- sliced almonds for topping
- Preheat oven to 375° F and line your muffin tins with cupcake liners.
- In a medium mixing bowl, whisk together the sugar, eggs, vegetable oil, milk, and almond extract until thoroughly combined.
- In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Very gently fold in the raspberries. Do not overmix as to not break the raspberries.
- Scoop the batter into the muffin tin lined with baking cups. Fill the cups so they are about ¾ of the way full. Add 1 teaspoon of sliced almonds to the top of each muffin, if desired.
- Ovens vary, but bake the muffins for approximately 17-20 minutes or until a toothpick inserted into the center comes out clean.
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These muffins have just the right of the almond. We really love all of the raspberries too!