In a pinch, because I didn’t have buttermilk on hand, I decided to replace with the buttermilk with plain two-percent Greek yogurt. Oh boy! I am so glad I did!
What results is this super moist dense muffin, Not too dense, but just enough to make this delectable baked good hardy and lush.
Ok, I was in a second pinch and didn’t have any vanilla on hand either. I know! I need to go shopping and replenish my pantry. So, I had some almond extract in the cupboard and sliced almonds that were just screaming to be included. Again, I am so glad I did!
I never thought to pair almonds with raspberries, because I’ve only seen almond extract as a stand alone ingredient or paired with cherries.
I’ve been in a “make-everything-myself” kind of place lately. So, I decided to save a few pennies by making my own muffin pan liners. PLUS they add to the rustic vision that I had. I basically took sheets of parchment paper, then measured and cut 6×6 squares. Next, I molded the squares over an object that fits into the muffins tin wells and popped them in.
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The Moistest Raspberry Almond Muffin
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 12 1x
Description
A decadent moist hardy raspberry muffin with fresh tart raspberries and notes of almond.
Ingredients
What you will need
- all-purpose flour
- baking powder
- salt
- cinnamon
- eggs
- granulated sugar
- brown sugar
- plan Greek yogurt
- almond extract
- canola oil
- sliced almonds
- fresh or frozen raspberries
Equipment
- handmixer
- mixing bowls
- medium spring scoop
- measuring spoons and cups
- whisk
- muffin tin
- paper liners (I made my own with parchment paper)
The Muffins
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 3/4 cups sugar
- 1/4 cup brown sugar
- 1 cup plain greek yogurt
- 1/2 cup canola oil
- 1/2 teaspoon almond extract
- 2/3 cup sliced almonds
- 1 1/2 cups fresh raspberries
Drizzle Topping (optional)
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 425° F.
- In a large bowl, use a wisk to combone the flour, baking soda, cinnamon and salt.
- In a separate bowl, mix together the eggs and sugar. Add in canola oil, greek yogurt and almond extract.
- Fold the dry ingredients into the wet ingredients. The mixture will be slightly thicker than usual. This is completely fine.
- Fold in the sliced almonds, then gently fold in the raspberries being careful not to break them up to much.
- Scoop batetr into the muffin liners, almost to the top and sprinkle with course sugar.
- Bake for 20 minutes. Reduce heat to 375° F for an addictional 20-25 minutes or until tops are light golden grown and a tooth pick comes out clean. If needed, place a foil tent over the top to prevent over browning.
Notes
- You can use your favorite berries, nuts or seeds.
- I made my own paper liners because I wanted a more rustic look.
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 411
- Sugar: 21.2
- Sodium: 177
- Fat: 14.9
- Saturated Fat: 2.5
- Carbohydrates: 49.3
- Fiber: 2.6
- Protein: 20.8
- Cholesterol: 41
Keywords: muffins
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