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. Recipe makes 12 muffins.
With an irresistible brown sugar-almond crumb topping, these easy raspberry muffins are best enjoyed slightly warm with a slather of sweet butter. Prepare to bake a batch and indulge in every last crumb!
How to Make Raspberry Almond Crumb Muffins
Make the crumb topping – Combine sugar, light brown sugar, 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.
Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl (reserve 1 tablespoon to toss with raspberries). 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 incorporated. Toss raspberries with reserved flour mixture and gently fold into the batter.
Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
Bake muffins – Bake muffins for 5 minutes at 425°F, then reduce the heat to 350°F and continue baking for 10 to 12 minutes, until muffins are golden. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
How to Make Tall, Fluffy Muffin Tops
For tall, bakery-style 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 425°F. This initial burst of heat helps give the muffins a nice lift.
After 5 minutes of baking, reduce oven temperature to 350°F and bake another 10 to 12 minutes, until set and a tester comes out clean or with a few crumbs attached.
Cool muffins completely on a wire rack. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.
The best way to reheat frozen muffins is in the oven. Wrap muffins in foil and warm in a 350°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds.
More easy muffin recipes you’ll love:
Did you try these Raspberry Streusel Muffins? Let me know by leaving a comment and rating below!Print
Raspberry Almond Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Golden, buttery, and filled with raspberries, these raspberry almond crumb muffins make the best breakfast. You’ll love this easy raspberry muffin recipe! Recipe makes 12 muffins.
- 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
- 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
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- Make 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.
- Make muffins: 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.
- Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°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
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!
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! 🙂
Raspberries and crumble topping – yes please!
And now I miss baking like crazy!
They look amazing Laura! Raspberry and almond has to be one of my favorite combinations in any baked item! Love these muffins!
Nom! My favorite berry kissed with almond in a crumb muffin! I need these sweet muffins in my life, STAT. Thank you for sharing, Laura! xo
YUM!! These look tempting and pretty at the same time! Streusel crumb makes everything good 😀
You haaaad me at golden and buttery!!
Just lovely! Always love anything raspberry and always perfect with a little almond 🙂
YUMMM! Raspberry season is the best, they are one of my favorite berries. Need to make these gorgeous muffins!
Raspberries are all over the place here so this is perfect timing to make these beauties for breakfasts ! Thank you !
These muffins look fabulous!! I’m all about seasonal berries and these would be an excellent weekend treat!
We’re easing into local berry season, soon, very soon. These scrumptious muffins would be an awesome start to the season!
Lately, I’ve been all about raspberries Laura! These look fantastic. Love the crumb topping!