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To make delicious raspberry almond muffins, you'll need the following key ingredients: - 1 ½ cups all-purpose flour - ½ cup almond flour - 1 cup fresh raspberries (or frozen, thawed) - ¾ cup granulated sugar - ¼ cup brown sugar, packed - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon almond extract - 1 large egg - ½ cup milk - ⅓ cup vegetable oil - ¼ cup sliced almonds, for topping These ingredients create a soft muffin with a sweet and nutty flavor. The raspberries add a lovely tartness that makes every bite special. You can customize your muffins with these optional ingredients: - ½ teaspoon vanilla extract for extra flavor - ½ cup chopped chocolate for a sweet twist - Zest from one lemon for a bright touch - A handful of chopped nuts for extra crunch These additions can elevate your muffins and match your taste. If you need to make substitutions, here are some ideas: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Swap almond flour with oat flour for a nut-free choice. - Replace vegetable oil with melted coconut oil for a different flavor. - Use a flax egg instead of a large egg for a vegan option. These substitutions help make the recipe fit your diet while still tasting great. Start by preheating your oven to 375°F (190°C). While it warms, line your muffin tin with paper liners or lightly grease it with cooking spray. This step keeps the muffins from sticking. It also makes cleanup easier. In a large bowl, mix together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until there are no lumps. This mix gives the muffins their nice rise and sweet flavor. In another bowl, whisk the egg, milk, vegetable oil, and almond extract. Make sure these ingredients blend well. The almond extract adds a lovely nutty taste. Pour this mixture into the dry ingredients. Gently fold the wet mix into the dry mix using a spatula. Stop mixing when they just combine. A few lumps are okay; overmixing can make the muffins tough. Next, carefully fold in the raspberries. They should be evenly spread through the batter. Spoon the batter into the muffin tin, filling each cup about ¾ full. Top each muffin with sliced almonds for some extra crunch. Bake in your preheated oven for 20-25 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious raspberry almond muffins! To make bakery-style muffins, use fresh ingredients. The right flour mix is key. I like using a mix of all-purpose flour and almond flour. This gives a soft, moist texture. Make sure to avoid overmixing the batter. Mix until just combined for fluffy muffins. Also, fill the muffin cups to about three-quarters full. This helps them rise beautifully. When adding raspberries, handle them gently. If using fresh berries, wash and dry them first. For frozen berries, thaw and drain excess juice. Fold them in carefully to keep them intact. This keeps the muffins looking pretty. Distributing the raspberries evenly ensures every bite has a burst of flavor. Here are some tools I recommend for this recipe: - Muffin tin - Paper liners or cooking spray - Mixing bowls - Whisk and spatula - Measuring cups and spoons - Toothpick for testing doneness With the right tools and techniques, you can create these delightful muffins at home! {{image_2}} You can swap raspberries with other berries. Blueberries, strawberries, or blackberries work well. Each berry adds a unique twist. For instance, blueberries bring sweetness, while blackberries offer a tart flavor. Just make sure to adjust the amount. Use about 1 cup of any berry you pick. This change keeps the muffins fresh and exciting. To make gluten-free muffins, replace all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum for texture. Use the same amount, 1 ½ cups. Almond flour can stay the same. This swap keeps the nutty flavor intact. The result is still moist and delicious despite being gluten-free. Adding zest can brighten the muffins. A teaspoon of lemon or orange zest lifts the flavor. If you want warmth, add a pinch of cinnamon or nutmeg. These spices make the muffins feel cozy and inviting. Just a little goes a long way. Experiment with flavors to find your perfect mix. To keep your raspberry almond muffins fresh, store them in an airtight container. This helps prevent them from drying out. If you plan to eat them within a few days, place them at room temperature. For longer storage, use the fridge. Just remember, storing in the fridge can change their texture a bit. If you want to save some for later, freezing is a great option. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer-safe bag. Label the bag with the date. They can last in the freezer for about three months. When you’re ready to enjoy them, just take out what you need. To reheat your muffins, you have a few easy options. If they are frozen, let them thaw in the fridge overnight. You can also microwave them for about 15-20 seconds. This warms them nicely. For a crispier top, pop them in a preheated oven at 350°F (175°C) for 5-10 minutes. Enjoy them warm for the best taste! Yes, you can use frozen raspberries. Just make sure to thaw them first. Drain any excess juice to keep the batter from getting too wet. Frozen berries may not hold their shape as well, but they will still taste great. Using frozen raspberries can be a smart choice when fresh ones are not available. To make these muffins sugar-free, swap the sugars for a sugar substitute. Options like erythritol or stevia work well. You can also use mashed bananas or unsweetened applesauce for natural sweetness. Adjust the amounts based on the sweetness level you desire. Be aware that using sugar substitutes may change the texture slightly. Raspberry almond muffins pair well with several items. A dollop of whipped cream adds a nice touch. You can also serve them with a side of yogurt for a creamy contrast. Fresh fruit, like sliced strawberries or blueberries, complements the muffins beautifully. A cup of tea or coffee makes for a lovely breakfast or snack time treat. This article covered how to make delicious raspberry almond muffins. You learned about the main and optional ingredients, along with substitutions. We walked through each step, from prepping the muffin tin to baking and cooling. I shared tips for baking and variations to try. Plus, I gave storage advice and answered common questions. Now, you’re ready to bake perfect muffins. Enjoy your time in the kitchen, and share these tasty treats with others!

Raspberry Almond Muffins Bakery Style

Indulge in the delightful taste of these Raspberry Almond Muffins! Bursting with juicy raspberries and topped with crunchy almonds, these muffins are perfect for breakfast or a sweet snack. Made with a mix of all-purpose and almond flour, they’re easy to whip up in just 40 minutes. Click through to get the full recipe and enjoy a delicious treat today! #RaspberryAlmondMuffins #BakingRecipes #HealthySnacks #MuffinsRecipe
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Ingredients
  

1 ½ cups all-purpose flour

½ cup almond flour

1 cup fresh raspberries (or frozen, thawed)

¾ cup granulated sugar

¼ cup brown sugar, packed

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon almond extract

1 large egg

½ cup milk

⅓ cup vegetable oil

¼ cup sliced almonds, for topping

Powdered sugar, for dusting (optional)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.

    In a large mixing bowl, combine all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well to ensure no lumps remain.

      In a separate bowl, whisk together the egg, milk, vegetable oil, and almond extract until fully combined.

        Pour the wet ingredients into the dry ingredients, and gently fold with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

          Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.

            Divide the batter evenly among the prepared muffin tin, filling each cup about ¾ full.

              Sprinkle sliced almonds on top of each muffin for a delightful crunch and added flavor.

                Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

                  Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    If desired, dust with powdered sugar before serving for an elegant touch.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins