Raspberry Almond Muffins
These raspberry almond muffins are tall, soft, and bakery-style, made with frozen raspberries for extra juicy pockets of fruit. They are finished with a sweet almond glaze and crunchy sliced almonds for the perfect balance of almond-y flavor and texture.
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
- ½ teaspoon salt
- 180 grams frozen raspberries
- 30 grams sliced almonds for topping
Almond Icing
- 120 grams powdered sugar
- 1 tablespoon whole milk
- ⅛ 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, ½ 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 425°F 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 425°F for 5 minutes, then reduce the oven temperature to 350°F 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, ⅛ teaspoon almond extract
- Drizzle the icing over the cooled muffins and serve.
Notes
- Storage: 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: 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.
Nutrition
Serving: 1muffinCalories: 306.8kcalCarbohydrates: 46gProtein: 4.3gFat: 12.2gSaturated Fat: 2.1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3.3gTrans Fat: 0.1gCholesterol: 29.1mgSodium: 230.6mgPotassium: 97.3mgFiber: 1.9gSugar: 28.2gVitamin A: 71.3IUVitamin C: 3.9mgCalcium: 95.7mgIron: 1.4mg
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