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Raspberry Almond Muffins

Light, fruity muffins packed with fresh raspberries and crunchy almonds—perfect for a quick summer breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Calories: 490
Ingredients Method Notes

Ingredients
  

Dry
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup almond flour for extra texture
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet
  • 2 tbsp olive oil
  • 1 cup fresh raspberries reserve a few for topping
  • 1/4 cup almond butter
  • 2 tbsp butter melted
  • 1 egg egg beaten
  • 1/2 cup milk or plant‑based milk
Topping
  • 1 tbsp almond slivers toasted
  • 1 tbsp raspberries for garnish

Method
 

Steps
  1. Preheat the oven to 375°F (190°C) and line a 12‑cup muffin tin with paper liners or grease with oil.
  2. In a large bowl, whisk together the flour, sugar, almond flour, baking powder, and salt.
  3. In a separate bowl, combine the olive oil, melted butter, almond butter, beaten egg, and milk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined; the batter will be slightly lumpy.
  5. Fold in the raspberries gently, reserving a few for topping.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Sprinkle toasted almond slivers and reserved raspberries on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 2 days. Freeze for up to 3 months; thaw and reheat at 350°F (175°C) for 10 minutes. Serve warm with whipped cream or vanilla ice cream for a decadent treat.