Raspberry Almond Muffins Recipe - Allrecipes.com
Raspberry Almond Muffins Recipe
  • READY IN 45 mins

Raspberry Almond Muffins

Recipe by  

"This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do."

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Ingredients Edit and Save

Original recipe makes 6 jumbo muffins Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  4. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  5. 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.
  6. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2008

This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!!

 
Most Helpful Critical Review
Jan 07, 2004

Not bad but they were pretty tart and an odd grayish color.

 
May 16, 2006

These muffins are great! I used only 1tsp almond extract and be sure the raspberries are still frozen when you put them in the mix. This will avoid the "gray" color. Also just lightly fold the berries in.

 
Sep 29, 2003

I loved this recipie. Almonds are my favorite nut, and Raspberries are my favorite berry, so this is the perfect combination for me. Toasting the almonds really brought out the flavor. I added a bit more almond extract then called for, and they turned ot great. Thank you for sharing this recipie with us! I'll deffinetly be making it again and again. :)

 
Sep 28, 2003

The flavor of these muffins is wonderful! I made them for myself for Mother's Day morning and the whole family loved the treat. I'm back to get the recipe out again, I've thought of them often and keep craving them. Really moist and good! Thanks!

 
Nov 08, 2004

Easy & excellent. I made 12 muffins in a regular sprayed tin and baked at 375. They disappeared within hours after baking. My friend used a combination of raspberries and blueberries, with the same yummy results. The inside color is a little grey, but it does not detract from the taste. I am being prodded to make them again.

 
Sep 28, 2003

We have raspberry bushes in our backyard so I'm always looking for ways to use these. I have four children, they loved the muffins. I omitted the almonds (for the kids). It was really delicious. The almond flavoring was enough to make me feel like I was eating something adult. This recipe was also very fast and easy.

 
Aug 17, 2010

So good! :D I blended my berries and used walnuts instead of almonds (it's what I had on hand). I'll be using this again in the not so distant future. :D

 

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Nutrition

  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 75.5 g
  • 24%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 694 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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