Raspberry Almond Breakfast Muffins

Name: Raspberry Almond Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries; 1/2 cup almond milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1/2 cup sliced almonds

Highlighted under: Sweet Bakes

I absolutely love making Raspberry Almond Breakfast Muffins, especially when I want a quick yet delightful treat in the morning. The combination of tart raspberries and the nutty flavor of almonds creates a deliciously balanced muffin that never fails to impress. Each bite is bursting with flavor, and they're perfect with a cup of coffee or tea. I find that they’re also great for meal prep, making breakfast easy and tasty for those busy mornings. Trust me, these muffins will become a staple in your home, just like they have in mine.

Created by

Anna

Last updated on 2026-02-02T16:47:28.640Z

When I made these Raspberry Almond Breakfast Muffins for the first time, I was amazed by how quickly they came together. The almond flour adds a wonderful nuttiness, while the raspberries provide a sweet tartness that makes them feel indulgent yet healthy. I discovered that gently folding the raspberries into the batter ensures they don't get smashed, providing a beautiful swirl throughout the muffins.

One of my favorite tips is to let the muffins cool completely before storing them. This helps them set perfectly, preventing sogginess. Trust me, serving them fresh out of the oven is tempting, but allowing them to cool will elevate their texture and flavor even more.

Why You'll Love This Recipe
Bursting with fresh raspberry flavor and nutty almond goodness
Easy to prepare and perfect for meal prep
A delightful breakfast option that pairs beautifully with coffee or tea

Ingredient Insights

Using a mix of both all-purpose and almond flour in these muffins not only contributes to their delightful texture but also enhances the nutty flavor profile. Almond flour adds moisture to the muffins, helping to keep them tender while the all-purpose flour provides structure. If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend; just ensure it contains xanthan gum for best binding results.

The inclusion of sliced almonds on top gives an additional crunch and a lovely visual appeal. Toasting the almond slices lightly before adding them can elevate their nutty aroma and flavor, enriching the overall experience of the muffin. Just be vigilant to prevent burning—toast them for about 5-7 minutes at 350°F (175°C) until golden brown.

Baking Technique Tips

When mixing the batter, it's crucial to combine the wet and dry ingredients until just mixed. Overmixing can lead to dense muffins due to gluten development. You should see some lumps—this is perfectly fine. The key is to retain some of that air so your muffins rise beautifully and are light. If you find your batter too thick, a splash of almond milk can help achieve the right consistency without compromising flavor.

Monitoring the baking time is essential. Oven temperatures can vary, so start checking your muffins at the 20-minute mark. You should look for golden edges and a firm, springy top. If the toothpick inserted into the center comes out with a few moist crumbs, that's ideal. Don't be discouraged if they don't look perfect—slight variations in color can happen, and they will still taste delicious!

Ingredients

Gather all your ingredients before starting. This will make the process smoother and more enjoyable!

Muffin Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
1/2 cup almond milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1/2 cup sliced almonds

Make sure to mix your dry and wet ingredients separately before combining them to avoid overmixing.

Instructions

Take a moment to preheat your oven and prepare your muffin tin with liners or cooking spray.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or spray with non-stick cooking spray.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

In another bowl, mix together the almond milk, vegetable oil, vanilla extract, and egg until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fold in Raspberries

Gently fold in the raspberries and sliced almonds, being careful not to smash the raspberries.

Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your muffins fresh, or store them in an airtight container for later!

Pro Tips

For added flavor, consider adding a pinch of cinnamon to the dry ingredients or a drizzle of honey on top before serving. You can also substitute blueberries for raspberries for a different twist.

Make-Ahead and Storage

These Raspberry Almond Breakfast Muffins are excellent for meal prep. You can make a batch and store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Just ensure they’re completely cooled before placing them in a freezer-safe bag, where they can last up to three months. To enjoy them, simply thaw overnight in the refrigerator or warm in the microwave for about 20-30 seconds.

If you plan to store the muffins, I recommend placing parchment paper between layers to avoid any sticking. You can also revive their texture by popping them in a warm oven for a few minutes before serving—this rejuvenates their freshly baked aroma and warmth that we all love.

Flavor Variations

While the combination of raspberries and almonds is divine, feel free to experiment with other fruits! Blueberries, chopped strawberries, or even cherries can be great substitutes or additions to the batter. If you're feeling adventurous, adding citrus zest—like lemon or orange—can brighten the flavor profile, making them even more refreshing and enjoyable.

For those who prefer an extra layer of sweetness and crunch, you could sprinkle a mix of brown sugar and cinnamon on top before baking. This adds a delightful caramelized crust that pairs beautifully with the meringue-like fluffiness of the muffins. Additionally, a drizzle of honey or maple syrup over each muffin before serving can enhance the sweetness to satisfy different palate preferences.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just be sure to thaw and drain them before adding to the batter.

→ How do I store leftovers?

Store the muffins in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

→ Can I add other fruits or nuts?

Yes! Feel free to experiment with other fruits like blueberries or chopped nuts for added crunch.