Fluffy & Moist Raspberry Almond Muffins

Almond muffins with raspberry centers, some sliced open, on a light background with scattered almond slices.

Fluffy & Moist Raspberry Almond Muffins

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!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 197kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

2 ½ cups + 2 tbsp all-purpose flour spooned and leveled
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk at room temperature
½ cup unsalted butter melted and cooled slightly
2 large eggs at room temperature
⅓ cup full-fat greek yogurt at room temperature
1 teaspoon vanilla extract
¾ tsp almond extract
1½ cups fresh raspberries + 1 tbsp flour for coating
Sliced almonds for topping optional

US Customary - Metric

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.

Nutrition