Raspberry Almond Muffins Recipe
Delicious raspberry almond muffins perfect for breakfast or a snack.
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Muffin Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh raspberries
- 0.5 cup sliced almonds
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the raspberries and sliced almonds.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Calories: 200kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 12g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Almond, Muffins, Raspberry
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