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.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.

Step 3

In a separate bowl, whisk together the melted butter, buttermilk, vanilla extract, almond extract, and eggs until smooth and fully incorporated.

Step 4

Gradually add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix—some lumps are fine.

Step 5

Gently fold in the fresh raspberries and half of the sliced almonds, being careful not to crush the berries.

Step 6

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.

Step 7

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.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Enjoy your Raspberry Almond Muffins with a cup of coffee or tea!

Nutrition Facts

Serving size	1074.9 grams (1074.9g)

Amount per serving	% Daily Value*
Calories	3104

Total Fat 149.70g	192%
Saturated Fat 69.90g	350%
Polyunsaturated Fat 0.40g
Cholesterol 651mg	217%
Sodium 2424mg	105%
Total Carbohydrate 397.30g	144%
Dietary Fiber 27.60g	99%
Total Sugars 183.10g
Protein 59.50g	119%

Vitamin D 175IU	876%
Calcium 575mg	44%
Iron 17mg	94%
Potassium 1477mg	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.

Source of Calories

Fat: 42.4%

Protein: 7.5%

Carbs: 50.1%