These raspberry almond muffins are bouncy, fluffy muffins flavored with almond extract that have bursts of tart raspberries in each bite! They use frozen raspberries, which get even juicer than fresh berries in the oven. They're topped with a simple sweet almond icing and almond slices for crunch.
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Why You'll Love This Recipe
- Tall, bakery-style muffins- There are a handful of methods this recipe follows that give the muffins those tall, domed tops everyone loves. Resting the batter before baking gives the baking powder a head start activating. Additionally, baking at an initial high heat of 425ยฐF for 5 minutes makes the muffin tops shoot upward!
- So almondy- There is almond extract in the muffin batter and in the almond glaze, plus you get a little real almond flavor from the sliced nuts on top.
- Packed with raspberries- There is over a cup of real raspberries in these muffins, so every one is evenly studded with fruit.
If you're looking for more bakery-style, fruity muffins, try these dried cranberry muffins, sour cream blueberry muffins, or white chocolate raspberry muffins.
Ingredient Notes
- The recipe starts with granulated sugar for sweetness mixed with vegetable oil. You can use any type of neutral oil, including canola or avocado oil. I find that muffins made with oil instead of butter stay moist for longer.
- Large eggs help the ingredients bind together and make the muffins rise in the oven. They're mixed into the batter with buttermilk. The buttermilk's acidity tenderizes the gluten strands of the all purpose flour, making the muffins extra soft and tender. If you don't have buttermilk, you can substitute plain Greek yogurt, kefir, or sour cream.
- This recipe uses a whole tablespoon of baking powder for the best rise! Make sure to check the expiration date before you use it.
- I recommend using frozen raspberries instead of fresh ones. Fresh raspberries don't release as much moisture as they bake, and I personally love juicy little pockets of berries in my muffins!
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use room temperature ingredients. Let the eggs and buttermilk come to room temperature before mixing (1-2 hours on the counter). They'll blend more smoothly into the batter, which helps create a uniform texture and evenly baked muffins.
- Measure the flour correctly. For the most accurate results, weigh the flour with a kitchen scale. If using measuring cups, fluff the flour first, spoon it into the cup, and level it off. Too much flour can make muffins dense and dry.
- Bake in every other muffin cup. Spacing the muffins out allows more heat to circulate around each one, which encourages taller domed tops and more even baking.
Step by Step Instructions
Step 1: Whisk the sugar and oil together in a large bowl until well combined. Then whisk in the eggs, vanilla, and almond extract.
Step 2: While whisking, slowly stream in the buttermilk.
Step 3: Fold the flour, baking powder, and salt into the wet ingredients until there are a few dry streaks remaining.
Step 4: Toss the raspberries in a little flour (prevents them from sinking to the bottom of the muffin cups), then fold them into the batter.
Step 5: Add the batter to a muffin tin with 6 muffin liners in every other cup, filling them to the top. Sprinkle sliced almonds on top, then bake at 425ยฐF for 5 minutes. Reduce the heat to 350ยฐF, baking for 13-15 more minutes until a toothpick inserted in the center comes out clean.
Step 6: Let the muffins cool in the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the almond icing by whisking powdered sugar, milk, and almond extract together.
Step 8: Drizzle the icing on top of each muffin and serve!
Storage
Store the raspberry almond muffins in an airtight container. They keep for about 3 days at room temperature.
More Muffin Recipes to Try
๐ Recipe
Raspberry Almond Muffins
Equipment
- 1 12-cup muffin tin with paper liners
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Ingredients
Muffins
- 200 grams granulated sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 180 grams buttermilk room temperature
- 250 grams all purpose flour plus 1 tablespoon to toss raspberries
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 180 grams frozen raspberries
- 30 grams sliced almonds for topping
Almond Icing
- 120 grams powdered sugar
- 1 tablespoon whole milk
- โ teaspoon almond extract
Instructions
Muffins
- In a large bowl, whisk together the granulated sugar and vegetable oil until smooth and glossy. Whisk in the eggs one at a time, then add the vanilla extract and almond extract and mix until fully combined.200 grams granulated sugar, 112 grams vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- While whisking, slowly pour in the buttermilk until the mixture is smooth.180 grams buttermilk
- Fold the flour, baking powder, and salt into the wet ingredients with a rubber spatula until just combined, stopping when a few dry streaks remain.250 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt
- In a small bowl, toss the frozen raspberries with the reserved flour, then gently fold them into the batter. Be careful not to overmix.180 grams frozen raspberries
- Preheat the oven to 425ยฐF and line a muffin pan with paper liners, filling every other cup to allow room for spreading. While the oven heats, let the batter rest on the counter so the baking powder gets a head start working.30 grams sliced almonds
- Divide the batter between the liners, filling each one to the top. Sprinkle sliced almonds over the batter. (Note: you will have to bake the muffins in 2 batches).
- Bake at 425ยฐF for 5 minutes, then reduce the oven temperature to 350ยฐF without opening the door. Continue baking for 13-15 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Almond Icing
- Whisk together the powdered sugar, milk, and almond extract until smooth in a small bowl.120 grams powdered sugar, 1 tablespoon whole milk, โ teaspoon almond extract
- Drizzle the icing over the cooled muffins and serve.
Notes
- Storage:ย Store the muffins in an airtight container for up to 3 days at room temperature. Placing a paper towel in the container will keep the tops from getting super soggy.
- Freezing: Let the muffins cool completely, then wrap them in plastic wrap and freeze in a sealed container for up to 2 months. Thaw at room temperature before eating.
- Raspberries bleeding:ย While the batter rests, it's normal for the frozen berries to thaw and bleed in the batter. You can avoid this by using fresh raspberries, but they won't be as juicy.
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