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–+ servings
Raspberry muffins on a white tray.
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5 from 1 vote

Raspberry Almond Muffins

These delicious and tender raspberry almond muffins are made with wheat flour, but I promise you, no one will ever know!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Bread
Cuisine: American
Diet: Low Salt
Keyword: almond, muffins, raspberry, whole wheat flour
Servings: 12 muffins
Author: Amy Sandidge

Equipment

Ingredients

  • 1 ½ cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup granulated sugar
  • 2 eggs Mixed together
  • ¼ cup melted butter
  • ⅓ cup canola oil or olive oil
  • ¼ cup plain Greek yogurt
  • ⅓ cup milk
  • 1 teaspoons almond extract
  • 1 teaspoon vanilla
  • 1 ½ cup fresh raspberries
  • ½ cup sliced almonds plus extra for topping.

Instructions

  • Preheat the oven to 400 degrees. Line the muffin pan or spray with pan release.
  • Combine the flour, salt, and baking powder into a small bowl and set aside.
    Dry ingredients in a glass bowl.
  • Add the melted butter, canola oil, and sugar to another larger mixing bowl. Mix well.
    Muffin batter in a glass bowl.
  • Next in is mixed eggs, Greek yogurt, milk, and extracts. Mix until this is combined.
  • Pour in the flour mixture and mix this only until it is combined. Don't overmix!
    Muffin batter in a glass bowl.
  • Gently fold in the raspberries and almonds.
    Muffin mix in a glass bowl.
  • Divide between the muffin pan into equal portions.
    Raspberry muffin batter in a muffin pan.
  • Place in the preheated oven and bake for 15-18 minutes. You will want these to be slightly underbaked (just slightly), when you remove them from the oven.
    Baked raspberry muffins in a muffin pan.
  • Let them cool for about 7 minutes in the pan.
  • Carefully remove and let them cool for a few minutes or eat them right away!
    Raspberry muffins on a white tray.

Notes

  • Add your favorite mix-ins- Make raspberry white chocolate muffins by adding ¼ cup of white chocolate to the batter or the tops of your muffins. You can also add lemon zest and 1-2 tablespoons of lemon juice to the batter for lemon raspberry muffins.
  • Use a wire rack for cooling- Allowing muffins to cool in the tin will trap steam underneath, which can make them soggy. Once they're cool enough to touch, usually after a few minutes, transfer them to a wire rack to finish cooling.
  • Storage-These are best enjoyed the day of baking, but to store them, place them into airtight containers in the refrigerator for 3-4 days.