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: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon almond extract; 1 cup fresh raspberries; 1/2 cup sliced almonds

Highlighted under: Easy Baking Recipes

I love starting my day with these delightful Raspberry Almond Breakfast Muffins. The moment I pull them out of the oven, the sweet aroma of raspberries melded with a hint of almond fills my kitchen. They are the perfect combination of moist, fluffy texture and vibrant fruitiness, making breakfast feel special. Whether I'm enjoying them with a cup of coffee or sharing them with friends at brunch, these muffins never fail to impress. Plus, they are surprisingly easy to make, which is always a win in my book!

Created by

Anna

Last updated on 2026-02-01T22:58:29.123Z

Every time I make these Raspberry Almond Breakfast Muffins, I find myself transported back to sunny mornings filled with laughter and chatter. The bright burst of raspberries paired with the nutty flavor of almonds creates a joyful explosion in each bite. I’ve experimented with adding almond extract, and it truly elevates the muffins, giving them a depth of flavor that I can’t resist.

One tip I’ve learned is to fold the raspberries gently into the batter to prevent them from breaking apart. This ensures each muffin has a beautiful swirl of fruit, making them as pleasing to the eye as they are to the palate. Serve them warm, and you won’t be disappointed!

Why You'll Love These Muffins
Bursting with fresh raspberry flavor that pairs beautifully with almond
Soft and fluffy texture that makes them a delightful breakfast treat
Quick and easy to prepare, perfect for busy mornings or brunch gatherings

Perfecting the Muffin Texture

Achieving the ideal muffin texture is all about technique. When mixing the wet and dry ingredients, be gentle. Overmixing can lead to dense muffins that lack the lightness we desire. Stir just until the ingredients are moistened—it's perfectly fine if a few lumps of flour remain. This gentle approach allows the muffins to rise beautifully while maintaining their fluffy interior. Frequent checking during baking for doneness is key; they should be golden on top with a slight bounce when lightly pressed.

Utilizing fresh raspberries adds not only vibrant flavor but also moisture to each bite. Make sure to choose plump, ripe berries as they hold more flavor and juice, which can enrich the overall sweetness of the muffins. If fresh raspberries are unavailable, you can use frozen ones but increase the baking time slightly, as they tend to release more moisture while baking.

Ingredient Variations and Substitutions

While this recipe relies on traditional ingredients like all-purpose flour and buttermilk, feel free to get creative! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. If you’re looking for dairy-free options, almond milk can be swapped for buttermilk, just add a splash of vinegar to mimic the acidity. This swap enhances the almond flavor, perfectly accentuating the muffin’s profile while catering to dietary needs.

If you're a fan of nutty flavors, consider adding a tablespoon of ground almond flour to the batter along with the sliced almonds. This not only enhances the almond taste but also adds a subtle richness to your muffins. For a bit of spice, a sprinkle of cinnamon or nutmeg pairs wonderfully with the raspberry and almond combination, elevating the flavor palette.

Ingredients

Here’s what you’ll need to whip up these delicious muffins:

Muffin Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon almond extract
1 cup fresh raspberries
1/2 cup sliced almonds

Make sure to preheat your oven for the best results!

Instructions

Follow these simple steps to bake the perfect muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, combine the buttermilk, melted butter, eggs, and almond extract until well blended.

Combine Mixtures

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

Fold in Raspberries and Almonds

Gently fold in the raspberries and sliced almonds to the batter while being careful not to break the berries.

Fill Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Remove from the oven, let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Enjoy your muffins warm or at room temperature!

Pro Tips

For added sweetness, drizzle a little honey on top before serving. These muffins can also be frozen for up to a month, so feel free to make a double batch!

Make-Ahead Tips

These Raspberry Almond Breakfast Muffins are perfect for meal prep! You can mix the dry ingredients in advance and store them in an airtight container for a quick morning bake. If you have leftover muffins, they can be frozen. Just place them in a zip-top bag after they have cooled completely, and they will keep well for up to three months. When you're ready to enjoy them, simply pop them in the microwave for about 20-30 seconds, and they’ll be delightful to eat again.

Another option is to prepare the batter the night before. Cover it and store it in the fridge; the next morning, simply spoon the chilled batter into the muffin tin and bake them fresh. This is a great way to ensure that you have a warm breakfast ready with minimal effort, allowing the aroma of fresh-baked muffins to fill your kitchen.

Serving Suggestions

These muffins shine on their own, but pairing them with a light drizzle of honey or a smear of almond butter can further enhance the almond flavor and add a creamy contrast. Serve them alongside a fresh fruit salad or yogurt for a well-rounded breakfast or brunch spread. This provides a balanced meal while highlighting the muffins' delicious fruitiness.

For a more extravagant brunch, consider making a simple raspberry sauce by simmering some additional raspberries with sugar and a splash of water until they break down. Drizzle this sauce over the muffins just before serving for a beautiful presentation and a burst of extra raspberry flavor.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but do not thaw them before adding to the batter to prevent excess moisture.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the buttermilk?

You can use milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.

→ What can I add for extra flavor?

Consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon for added warmth and flavor.