Raspberry and Almond Muffins

    45 minutes

    This is an easy recipe for raspberry muffins that is pretty much fool proof. I hope you enjoy it as much as I do!

    52 people made this

    Serves: 6 

    • 1 cup (140g) sliced almonds
    • 2 cups (250g) plain flour
    • 2/3 cup (135g) white sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarb soda
    • 1 teaspoon salt
    • 3/4 cup (180ml) warm water
    • 2 teaspoons almond essence
    • 125g butter
    • 2 eggs, beaten
    • 1 1/2 cups (375g) frozen raspberries

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C.
    2. Arrange almonds in a single layer on a medium baking tray and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
    3. Reduce oven temperature to 180 degrees C. Lightly grease a 6 cup jumbo muffin pan.
    4. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, bicarb soda and salt.
    5. In a separate medium bowl, mix water, almond essence, butter and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
    6. Bake 25 minutes in the 180 degrees C oven, until a knife inserted in the centre of a muffin comes out clean.

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    Reviews in English (48)


    This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!!  -  30 Jul 2008  (Review from Allrecipes USA and Canada)


    These muffins are great! I used only 1tsp almond extract and be sure the raspberries are still frozen when you put them in the mix. This will avoid the "gray" color. Also just lightly fold the berries in.  -  16 May 2006  (Review from Allrecipes USA and Canada)


    I loved this recipie. Almonds are my favorite nut, and Raspberries are my favorite berry, so this is the perfect combination for me. Toasting the almonds really brought out the flavor. I added a bit more almond extract then called for, and they turned ot great. Thank you for sharing this recipie with us! I'll deffinetly be making it again and again.  -  28 Sep 2003  (Review from Allrecipes USA and Canada)