Raspberry Almond Muffins Recipe

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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!!

—GoodnightOpossum

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Most Helpful Critical Review

Jan 07, 2004

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

—SARAH FROM IOWA

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45 Ratings

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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.

—Karen

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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. :)

—Chelsey Wolnowski

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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!

—PHOTOFAN1

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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.

—CUDDLEBUN

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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.

—K MCDERMOTT

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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

—Amanda Jane

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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.

Nutritional Information

Raspberry Almond Muffins

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 603
** Calories from Fat: 266

% Daily Value *
** Total Fat 29.5g 45 %
** Saturated Fat 11.2g 56 %
** Cholesterol 111mg 37 %
** Sodium 694mg 28 %
** Potassium 316mg 9 %
** Total Carbohydrates 75.5g 24 %
** Dietary Fiber 6.7g 27 %
** Protein 12g 24 %
** Sugars 37.2g
** Vitamin A 12 %
** Vitamin C 17 %
** Calcium 19 %
** Iron 38 %
** Thiamin 41 %
** Niacin 44 %
** Vitamin B6 6 %
** Magnesium 30 %
** Folate 60 %

* 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.