Raspberry Almond Snack Muffins
These Raspberry Almond Snack Muffins are bursting with juicy raspberries and the subtle crunch of almonds, creating an experience that’s delightful and heartwarming, perfect for a cozy snack at any time of the day.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups fresh raspberries (or frozen)
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, beat the eggs and mix in the milk and melted butter until blended and smooth.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined.
- Fold in the raspberries and sliced almonds gently, ensuring even distribution.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Measure flour correctly to avoid dense muffins. You can use different types of milk for varied flavors. Store muffins in an airtight container for up to 3 days or freeze them for longer storage.