Raspberry Almond Muffins

Raspberry Almond Muffins

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"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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45 m servings 603 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 75.5g
  • 24%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.


  1. 51 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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 th...

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...

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...

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 delicio...

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...

Wonderful! All I did was change the water to buttermilk, doubled the recipe (it made 28 - filled muffin cups all the way), and used half raspberries/half blueberries (frozen - took them straight...

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

I really loved these muffins but I gave it four stars because I followed some of the suggestions and tweaked the original recipe. Used milk instead of water and added 1 tsp of cinnamon and 1/2 t...

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