This recipe is simple and nearly error-proof. The’made-up’ recipe was a huge hit with our clients at the market cafe I run that serves fresh pastries in the morning. They frequently come in now and ask for these. I’m hoping you’ll like them as much as our clients do.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 jumbo muffins |
Ingredients
- 1 cup sliced almonds
- 2 cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup warm water
- 2 teaspoons almond extract
- ½ cup butter
- 2 eggs, beaten
- 1 ½ cups frozen raspberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 11 g |
| Sodium | 694 mg |
| Sugars | 37 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Holy moly are these muffins GOOD! They are simply amazing! The toasted almond flavor paired with the tart raspberries is a flavor dream-come-true. My only changes to the recipe were to use buttermilk in place of water, use half vanilla and half almond extract, and I baked these in a standard sized muffin tin (got 12 very tall, nice muffins that way). Do not even think about skipping the toasting of the almonds! They add so much extra flavor, that it’s a completely necessary step! I do find it easier to do in a dry skillet on the stovetop over medium-low heat, while stirring constantly. I find that gives me more control over how toasty they get. I will absolutely be making these muffins again! Thank you so much for your recipe!
Easy to over “brown” the almonds. Keep an eye on them. They smell great.
These are wonderful! The only thing I changed after reading reviews is I substituted 3/4 cup milk (1% because that’s what I happen to have) instead of water. I also choose to beat the raspberries in rather than fold them because I did not want to bite into chunks of berry and wanted a smoother muffin. It also made a very pretty raspberry color. I tried to upload the photo of my muffins and site is telling me file too big, but trust me on this one, these are wonderful!
Outstanding Recipe!! Oh my goodness! The flavor blend with the almonds and raspberries is fantastic! Thank you!
Outstanding Recipe!! Oh my goodness! The flavor blend with the almonds and raspberries is fantastic! Thank you!
They turned out Great!!!! I used lemon extract instead of almond. The berries are a bit to big next time I’m cutting them smaller. I used fresh berries. I changed the mixing order to cream butter and sugar. Than added the eggs and extract. Than all the dry ingredients. Mixed in the water and than folded in the berries. Mine weren’t gray at all.
Pefection!
Satisfied my muffin cravings! It was gray. But it tasted good! And that’s all that matters to me when it comes to baking. Of course, it is nice when things look appealing. But overall I was just happy to eat some raspberry muffins. 🙂 I did add cinnamon and replaced the water with buttermilk.
Great recipe – substituted strawberries for raspberries since I needed to use up some strawberries. They came out great!
This is a great recipe. I did add an extra egg on suggestion of another reviewer- wanted my muffin to be more cake like and less bread like. Worked like a charm. Also- I had no graying when using my frozen berries. Next time though I’ll add more almond extract and skip the actual almonds as they didn’t add anything in my opinion. This is a keeper though!
This is a great recipe. I did add an extra egg on suggestion of another reviewer- wanted my muffin to be more cake like and less bread like. Worked like a charm. Also- I had no graying when using my frozen berries. Next time though I’ll add more almond extract and skip the actual almonds as they didn’t add anything in my opinion. This is a keeper though!
My husband loves these muffins! Requests them often. They are simple to make and taste great. I seldom have almonds on hand but they turn out fine without them. Thank you for this great recipe.
I used yellow raspberries because that is what I had. I used less sugar than called for, maybe 2-3 tablespoons less. I also used regular size muffin tins, filling ten wells. The muffins were big and a light golden brown. They are very good and I will make them again, but may use different berries.
I loved this recipe and gave out copies of it to customers visiting the berry farm.
These are soooo declicious- even my kids gave thumbs up!! And they aren’t big raspberry eaters. I did add some vanilla and cinnamon and used milk instead of water. I also added some yogurt I had to use up in the fridge and these came out sooo moist!!! Loved Them!!
I made the recipe as presented — no tweaking — and wasn’t wowed. The almond and raspberry flavors weren’t exactly mixed and weren’t exactly complimentary, and the texture was too dense. Not awful but won’t be making again.
Good muffin, nothing spectacular. I’m going to try it again with ground almonds instead of the slivers, see if that helps develop a richer texture.
I read the comments and added some of the suggested extras to it after taste testing the original recipe ( it was too tart)– I added vanilla, cinnamon, an extra egg, and buttermilk. I was very disappointed. It was unappetizing 🙁 Big NOPE from me.
Fairly blah and rather tart. Think I will tweak the recipe next time and maybe add some orange zest and cinnamon.
I liked it since it wasn’t over sweet.
Delicious! made them for my friends and they loved them! Wanted something different and these were the answer. If berries are even slightly thawed will turn the dough gray. Add raspberries very last before popping in the oven…CLFLYNN