These raspberry almond muffins are a delightful combination of sweet, juicy raspberries and the nutty flavor of almonds, creating a deliciously satisfying treat. Perfect for breakfast, brunch, or as a snack, they offer a moist and fluffy texture with bursts of berry goodness, making them an excellent choice for anyone looking to enjoy a lovely balance of flavors in every bite!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon almond extract
- 1 cup fresh or frozen raspberries
- 1/4 cup sliced almonds (for topping)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, eggs, milk, and almond extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. Gently fold in the raspberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle sliced almonds on top of each muffin.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and indulge in the delightful combination of raspberry and almond in every delicious bite!
Aprile's Kitchen 