Description
These Raspberry Almond Muffins feature a moist and tender crumb bursting with juicy frozen raspberries, enhanced by subtle almond and vanilla extracts. Topped with crunchy sliced almonds and finished with a delicate almond glaze, they make a perfect treat for breakfast or afternoon tea.
Ingredients
Muffins
- 200 grams granulated sugar
- 112 grams vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 180 grams buttermilk (room temperature)
- 250 grams all purpose flour (plus 1 tablespoon to toss raspberries)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 180 grams frozen raspberries
- 30 grams sliced almonds (for topping)
Almond Icing
- 120 grams powdered sugar
- 1 tablespoon whole milk
- 1/8 teaspoon almond extract
Instructions
- Prepare the wet ingredients: In a large bowl, whisk together the granulated sugar and vegetable oil until the mixture is smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and almond extract until fully combined.
- Add buttermilk: While whisking, slowly pour in the room temperature buttermilk until the batter is smooth and homogeneous.
- Incorporate dry ingredients: Using a rubber spatula, fold the all-purpose flour, baking powder, and salt into the wet ingredients just until combined. Stop folding when a few dry streaks remain to avoid overmixing.
- Prepare raspberries: In a small bowl, toss the frozen raspberries with 1 tablespoon of reserved flour to prevent them from sinking. Gently fold the raspberries into the batter carefully to maintain their shape.
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners, filling every other cup to allow space for muffin spread. Let the batter rest at room temperature while the oven heats, helping the baking powder activate.
- Fill muffin cups: Divide the batter evenly among the prepared muffin liners, filling each to the top. Sprinkle sliced almonds evenly over the batter.
- Bake the muffins: Bake at 425°F for 5 minutes initially. Then reduce the oven temperature to 350°F (175°C) without opening the door, and bake for an additional 13-15 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the almond icing: In a small bowl, whisk together the powdered sugar, whole milk, and almond extract until smooth and pourable.
- Drizzle icing and serve: Once muffins are completely cooled, drizzle the almond icing over the top and serve promptly.
Notes
- Using frozen raspberries helps maintain their shape inside the batter and prevents excessive bleeding of their juices.
- Filling every other muffin cup allows space for muffins to expand without sticking together.
- Resting the batter before baking activates the baking powder, improving muffin rise and texture.
- Watch the oven temperature closely and avoid opening the door during temperature drop to ensure even baking.
- The almond icing adds a sweet, nutty finish but can be omitted if you prefer a less sweet option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
