Raspberry Almond Muffins Recipes

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RASPBERRY ALMOND MUFFINS



Raspberry Almond Muffins image

This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

Provided by TIFFANY REED

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 cup sliced almonds
2 cups all-purpose flour
⅔ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¾ cup warm water
2 teaspoons almond extract
½ cup butter
2 eggs, beaten
1 ½ cups frozen raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
  • In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
  • In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 603 calories, Carbohydrate 75.5 g, Cholesterol 102.7 mg, Fat 29.5 g, Fiber 6.7 g, Protein 12 g, SaturatedFat 11.2 g, Sodium 693.9 mg, Sugar 37.2 g

RASPBERRY ALMOND MUFFINS



Raspberry Almond Muffins image

Make and share this Raspberry Almond Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

5 ounces almond paste
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon almond extract
2 cups flour
1 cup buttermilk
1/4 cup raspberry preserves

Steps:

  • Preheat oven to 350 degrees.
  • Line muffin pan with foil baking cups.
  • Cut almond paste into 16 pieces and pat into a round disc (about 1 1/2 inches across).
  • In mixer cream butter and sugar until fluffy.
  • Beat in eggs then add baking powder, soda and extract.
  • Fold in 1 cup flour, buttermilk then remaining flour until well blended.
  • Spoon about 2 tablespoons batter into each cup and smooth surface.
  • Top with level teaspoonful of preserves, then the piece of almond paste.
  • Top each muffin with another 2 tablespoons of batter.
  • Bake 25 minutes or until lightly brown.

Nutrition Facts : Calories 217, Fat 9.2, SaturatedFat 4.2, Cholesterol 39.1, Sodium 140.5, Carbohydrate 30.1, Fiber 0.9, Sugar 16, Protein 3.8

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY ALMOND MINI-MUFFINS



Raspberry Almond Mini-muffins image

These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.

Provided by Charmed

Categories     Quick Breads

Time 29m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup melted butter or 1/2 cup margarine
2/3 cup milk
1 egg
3/4 teaspoon almond extract
1/4 cup raspberry preserves
powdered sugar, for dusting (optional)

Steps:

  • Preheat oven to 400°F.
  • Spray a mini-muffin pan with nonstick spray.
  • In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
  • Stir in the melted butter, milk, egg and almond extract, and mix until well-combined.
  • Fill the prepared muffin cups about 2/3 full.
  • Stir the preserves to soften and top each muffin with about 1/2 tsp.
  • of preserves.
  • Press in slightly, then gently fold over some of the batter to cover the muffin (or you could fill them 1/2 full, top with the preserves, then top with a bit more batter).
  • Bake for 12-14 minutes, or until the muffins are light golden brown and a cake tester inserted carefully into the muffin comes out clean.
  • Remove from oven and cool in pan for 5 minutes.
  • Then carefully remove from the pan and serve warm or at room temperature, dusted with powdered sugar if desired.

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Top Asked Questions

How to make almond flour lemon raspberry muffins?
In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract. In a separate large bowl, mix together the almond flour, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the lemon zest and raspberries into the batter.
How to make raspberry and banana oatmeal muffins?
In a blender, add bananas, oats, greek yogurt, almond butter, honey, almond milk, eggs and vanilla. Blend about 30 seconds. Pour wet ingredients into a large bowl, then add in dry ingredients and mix until just combined. Fold in raspberries. Fill muffin cups 3/4 of the way full.
How long do you bake a raspberry Muffin?
Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
How to make raspberry muffins on keto diet?
Delicious Keto Raspberry Muffins delicious for breakfast or tea time. Only 2 net carbs, healthy almond flour. Mix raspberries, sweetener, water in small sauce pan. Bring to boil. Simmer for 15 minutes, breaking raspberries up with fork. Pour juice off into container. This raspberry simple syrup can be used for cocktails.

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