Raspberry Almond Muffins – Yummy breakfast muffins made with all-purpose flour and almond flour and loaded with fresh raspberries.
Who says Valentine’s Day treats have to be all chocolate and cakes? Why not something fun for breakfast? These Raspberry Almond Muffins have just the right about of pink color to make them perfect for the February holiday. And best of all, you can make a batch, freeze them, and microwave one each morning so they are warm and fresh.
To give them their almond flavor, I use a combination of almond extract and almond flour. The raspberries I use are fresh so that their red color doesn’t bleed into the batter too much, which can happen with thawed frozen raspberries.
And lastly, as I do with all my muffin recipes, the oven is kept really hot for 5 minutes to help those muffins rise as high as possible. The temp is reduced to help them finish baking without burning the tops.
Without further ado, here are my gorgeous Raspberry Almond Muffins!
Tips & Tricks
- Do not overmix. The key to fluffy muffins is making sure you don’t overmix the batter. Doing so will result in tough muffins.
- Smashing raspberries. To get the best color and flavor throughout the muffins, we smash a few of the raspberries before adding them to the batter.
- Buttermilk a must. Almond flour is used in this muffins, which can weigh them down and prevent that gorgeous height on them. Using buttermilk instead of regular milk reacts with the baking powder to create a fluffier muffin and keep them from being too dense.
Raspberry Almond Muffins
- 6 tablespoons melted butter
- ½ cup granualted sugar
- ½ cup honey
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 1¾ cups all-purpose flour
- 1 cup almond flour
- 1¼ teaspoon salt
- 1½ teaspoons baking powder
- ½ cup buttermilk
- 2 cups raspberries divided
- 3 tablespoons sliced almonds
- Preheat oven to 425 degrees. Line 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, whisk melted butter, sugar, and honey until combined. Add in eggs one at a time, mixing between each one. Add vanilla extract and almond extract and mix together.
- In a small bowl, add ½ cup of raspberries and smash with a fork. Add milk to the smashed raspberries. Set aside. In a medium bowl, whisk together flour, almond flour, salt and baking powder. Add in 1¼ of the fresh raspberries and toss into the flour mixture. Reserve the remaining ¼ cup of raspberries to place on top of the muffins before baking.
- Add ⅓ of the flour mixture to the butter mixture and stir to combine. Add half of the milk-raspberry mixture and stir to combine. Alternate with flour then milk again until you finish with the flour. Mix just until combined.
- Fill each liner with batter until ¾ full. Top with raspberries and a sprinkle of sliced almonds. Place in oven and immediately reduce temperature of oven to 375 degrees. Bake until golden brown on top, about 20 minutes. Remove from oven and let cool for 10 minutes before eating.