Almond raspberry muffins recipe

These super delicious almond raspberry muffins are very easy to make and the perfect little snack if you’re craving something sweet and simple. They are also great to be served with a nice cup of coffee or tea.

Almond raspberry muffins

Almond flour is one of my favorite ingredients but it is also rather expensive. It becomes even more expensive if you buy it in the little packages you can find in the grocery store. A much better option is to find it online and buy it in bulk.

I happened to buy a kilo (more than 2 pounds) of almond flour that way, so naturally I keep adding it to different recipes. Also because I think that adding almond flour to batter, like this muffin batter, makes it twice as delicious. It makes for a delicious moist muffin

My current favorite muffins are these almond raspberry muffins. It’s super easy to make and you don’t even need a mixer or food processor. Just a couple of bowls (one large bowl and one small bowl) are all that you need. And some muffin liners of course.

Ingredients for muffins with raspberries

As always: make sure that all ingredients are at room temperature before you start baking. You will also need a muffin tin and paper liners or foil liners to line the muffin pan.

• sugar – I used regular caster sugar, but brown sugar is a good option too
• all purpose flour
• almond flour
• baking powder and baking soda
• salt
• eggs
• milk – I used regular whole milk but you can use almond milk or similar as well
• sunflower oil – can be replaced with another neutral tasting oil. You can also replace the oil with melted butter but keep in mind that the muffins will be firmer if you do. The same goes for coconut oil. This has to do with the fact that both butter and coconut oil become firm when cooled down.
• vanilla extract – I sometimes add a little bit of almond extract too
• raspberry jam – instead of using fresh raspberries I went with jam for this recipe.
• almond flakes – for decoration on top of the muffins

Making the muffins

Now making the raspberry almond muffins recipe is easy as I said. You combine the dry ingredients in one bowl, mix it together and use the other bowl to add the wet ingredients together.

Mix it all (not too long). It’s ok if there are still some lumps in the batter, so you can simply do this with a wooden spoon or a whisk.

Now divide the batter over the muffin cups and add a teaspoon of raspberry jam on top of each muffin. Bake in the preheated oven until golden brown and an inserted skewer comes out clean. Let them cool down on a wire rack.

The almond raspberry muffins can be stored in an airtight container for 5 days.