Raspberry Almond Muffins
These raspberry almond muffins are bursting with real raspberries and are sure to be a new favorite! Even the pickiest of eaters will enjoy these colorful and airy muffins!
Ingredients
- 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
Instructions
- 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.
Notes
Bake times for the muffins may be on the higher end of the baking range if frozen raspberries are being used.