Fluffy & Moist Raspberry Almond Muffins
This post may contain affiliate links.
These Raspberry Almond Muffins are soft, fluffy, and packed with juicy raspberries and sweet almond flavor in every bite. Made with simple pantry ingredients plus fresh OR frozen raspberries, these bakery-style muffins come together in only about 30 minutes and bake up with perfectly tall muffin tops. The combination of tart raspberries and almond extract gives these muffins the best flavor and texture, plus some greek yogurt for added moisture. They’re perfect for breakfast, brunch, meal prep, or an easy sweet treat, plus they freeze beautifully!
These raspberry almond muffins are an easy to whip up recipe that are perfect for breakfast, brunch, or a sweet treat. They check all my muffin boxes: simple ingredients, quick to make in only about 30 minutes, and they are freezer friendly! As a breakfast lover and recipe creator, I tested this recipe a few times just to make sure the almond flavor was prominent enough with the fresh raspberries, and I think these turned out perfectly! They bake up fluffy and soft with those perfectly round tall muffin tops. The raspberries add an extra bit of moistness that I love.
I topped mine with sliced almonds for some extra crunch, but you could always get wild and top these with this buttery cinnamon streusel topping or drizzle the tops with this sweet & creamy buttermilk syrup.
Fresh or Frozen Raspberries?
You can use either for this muffin recipe! I personally used fresh raspberries because in the summer they are just too good not to use! If you’re making these during off-season times, frozen raspberries will work perfectly fine. Just note- do NOT defrost the raspberries, you’re going to add them straight to the batter frozen. Since they are frozen, it might add a few extra minutes to your baking time so just keep an eye out when they are in the oven!
Using almond extract- I used almond extract in this recipe to get that sweet, rich almond flavor that pairs perfectly with the tart raspberries were using. Even a small amount makes the muffins taste more bakery-style and enhances the overall flavor without overpowering the fruit. I used it with vanilla extract to get the perfect flavor profile. You should be able to find almond extract in the bakery aisle of your grocery store, right next to the vanilla extract.
Easy Muffins to Make
These muffins are super easy to whip up- no fancy equipment needed plus minimal prep time and bake time. Start to finish takes less than 1 hour!
- whisk together the wet ingredients in the large bowl.
- add the dry ingredients- either right to the wet ingredients or whisk them together beforehand. Use a rubber spatula to mix them together to make sure you don’t overmix.
- toss the raspberries in flour- this helps them from sinking in the batter.
- gently fold the raspberries into the batter, being careful again not to overmix.
- pour muffin batter into pan, filling each about 3/4 of the way full.
- Bake for 18-22 minutes, or until a toothpick comes out clean!
How to Get Taller Muffin Tops
When testing this recipe a few times, I tried baking them two ways- one where every muffin cup was filled with batter, and one where I filled every other cup. The second way, where you intentionally leave cups open, is a simple bakery trick that helps give muffins those tall, domed tops. Leaving empty spaces between muffin cups helps create taller muffin tops because the heat can circulate more evenly around each muffin. The sides set faster, which encourages the batter to rise up instead of spreading out.
If you don’t care about the height of your muffins, then fill each cup up and bake away! Both ways the muffins turn out delicious so it truly doesn’t matter which way to choose to bake them.
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
Fluffy & Moist Raspberry Almond Muffins
Ingredients
- 2 ½ cups (312.5 g) + 2 tbsp all-purpose flour, spooned and leveled
- 1 cup (200 g) granulated sugar
- 2 teaspoons (2 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (240 ml) whole milk, at room temperature
- ½ cup (113.5 g) unsalted butter, melted and cooled slightly
- 2 (2) large eggs, at room temperature
- ⅓ cup (78.86 ml) full-fat greek yogurt, at room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ¾ tsp (0.75 tsp) almond extract
- 1½ cups (180 g) fresh raspberries, + 1 tbsp flour for coating
- Sliced almonds for topping, optional
Equipment
Instructions
- Preheat the oven to 350° F. Line a muffin tin with paper liners, or use a non-stick pan and spray with non-stick spray (if you don’t have liners).
- In a medium sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.2 ½ cups + 2 tbsp all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl add milk, melted butter, eggs, greek yogurt, and vanilla & almond extracts. Whisk until combined.1 cup whole milk, ½ cup unsalted butter, 2 large eggs, ⅓ cup full-fat greek yogurt, 1 teaspoon vanilla extract, ¾ tsp almond extract
- Add the dry ingredients and use a rubber spatula to gently fold it in until there are no streaks of flour left (be careful not to over mix).
- Toss the raspberries in 1 tbsp of flour until coated. Gently fold the raspberries into the batter.1½ cups fresh raspberries
- Scoop batter into paper liners, filling about ¾ of the way full. Top with sliced almonds.Sliced almonds for topping
- Bake for 18-22 minutes, or until the edges turn golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
Notes
- these muffins are best served fresh within a day or so because the raspberries in the muffins cause extra moisture.
- These can can be stored in an airtight container on the counter for 1-2 days, or in the fridge for up to a week.
- to freeze muffins: after they’ve cooled completely, place them in a freezer safe container. Freeze up to 3 months. to defrost, allow them to sit at room temperature.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
