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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.

Raspberry Almond Crumb Muffins
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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!

Raspberry Almond Crumb Muffins

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.

Raspberry Almond Crumb Muffins

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.

Freezing Tips

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.

Raspberry Almond Crumb Muffins

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Did you try these Raspberry Streusel Muffins? Let me know by leaving a comment and rating below!

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Raspberry Almond Crumb Muffins

Raspberry Almond Crumb Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

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.


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 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. 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.
  3. 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.
  4. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
  5. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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3 Comments

  1. These were amazing! I ended up having to cook mine for about 10 minutes longer than the recipe called for, but I know all ovens are different. Also, because I didn’t do the best job of distributing the crumbs on top, some of them looked a bit bare when they were done. Since I was taking them to work, I decided to do a little almond powdered sugar glaze to make them look better, and it added a nice final touch, though they would have been absolutely delicious from a flavor perspective without it. That crumb topping is to die for! Thanks for sharing a great recipe! I’ll be making these again soon.






  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! 🙂