raspberry almond crumb muffins

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The very best way to breakfast is with a platter of freshly baked raspberry almond crumb muffins! Golden, buttery, and dotted with pockets of sweet-tart raspberries, these muffins are utterly blissful.

Raspberry Almond Crumb Muffins

With an irresistible brown sugar-almond crumb topping, I like to consider these muffins the sweet sister to my blueberry crumb muffins. Best enjoyed slightly warm with a slather of sweet butter and your morning coffee, prepare to bake a batch and indulge in every last crumb!

Raspberry Almond Crumb Muffins

How to Make Tall, Fluffy Muffin Tops

Muffin tops aren’t always a bad thing! πŸ˜‰ For tall, fluffy muffin tops, fill the baking cups 3/4 full and sprinkle evenly with crumb topping. Place your muffin pan in the oven and bake for 5 minutes at 425Β°F. This initial burst of heat helps give the muffins a nice lift. After 5 minutes of baking, reduce oven temperature to 350Β°F and bake another 10 to 12 minutes, until set and a tester comes out clean or with a few crumbs attached.

Raspberry Almond Crumb Muffins

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Raspberry Almond Crumb Muffins

Raspberry Almond Crumb Muffins


Scale

Ingredients

Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup flour
  • 1/3 cup sliced almonds
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted
  • 1/2 tsp pure almond extract

Muffins

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1 1/2 cups fresh raspberries

Instructions

  1. Preheat oven to 425Β°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside one tablespoon mixture to toss with berries, then make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until almost incorporated. Toss raspberries with reserved flour mixture, and gently fold into the batter.
  3. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and bake for 5 minutes at 425Β°F. Reduce temperature to 350Β°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

Keywords: Raspberry, Almond, Crumb Muffins, Muffins, Breakfast

Raspberry Almond Crumb Muffins

More easy muffin recipes you’ll love:

Jam Crumb Muffins
Blueberry Crumb Muffins
Almond Poppy Seed Muffins

14 comments
  1. YUMMM! Raspberry season is the best, they are one of my favorite berries. Need to make these gorgeous muffins!

  2. Hi Laura! What if I only had frozen berries available? Should I toss them in frozen or thaw and drain them, then add them? Thanks!

    1. Hi Bobbi, you can just toss the berries in frozen. The baking time may be a few minutes longer, so just keep an eye on them. Hope that helps! πŸ™‚

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