These raspberry muffins with almonds are the perfect last-minute pastry in spring and summer. Easy, fruity, delicious!
Raspberry muffins are a treat for the whole family. For friends, tea time guests, picnic get-togethers - or just easy to snack on yourself. The little red berries are absolutely brilliant on their own. Their taste, their extraordinary appearance. But in these raspberry muffins, they really run to top form!
Taste and Occasion
The almond muffins with raspberries slightly differ from my similar rhubarb and strawberry recipe. Unlike the strawberry plants, our new raspberry bush doesn't bear fruit yet. But in the coming years, I can (hopefully 😉 ) bake lots of delicious, moist raspberry muffins with fruit from my own garden.
The ingredients: nothing special. The preparation: super simple. Nevertheless, the muffins with raspberries and almonds are heavenly! Pastries that are really nice and moist always hit the spot with me. And this is definitely one of these pastries. Since I make the raspberry muffins with buttermilk, which reacts with the baking soda in the dough, they also become fluffy and not too compact. As my muffin guide explains, it's also super important for the dough with raspberries to mix the dry and wet ingredients only briefly (but vigorously). The blanched, ground almonds make the dough especially fine. If necessary, you can also use only flour, but then, of course, more.
How to make the Raspberry Muffins
First of all, preheat the oven to 350°F/175°C. Wash the raspberries in advance and drain well. Now, beat the eggs, melted butter, and buttermilk well. Mix flour, almonds, sugar, baking powder, baking soda, and lemon zest.
Then, add the liquid ingredients to the dry ingredients. Mix briefly but vigorously. Fold about three-quarters of the berries into the dough. Pour the dough into muffin cups and place them on an additional muffin tray. Spread the remaining berries on top and press lightly into the dough. Bake muffins for about 20 minutes.
Vegan, sugarfree, without chemical food coloring - but still super tasty: these donuts will get you in a good mood!
As I mentioned earlier, I recommend buttermilk as the dairy product here. But what works just as well (and you might have rather at home): making the raspberry muffins with yogurt. If you want to take regular milk, you should add some lemon juice as acid.
For the dough
- 2 eggs, medium
- 110 grams (½ cup) butter, or 90g of oil
- 200 grams (⅘ cup) buttermilk
- 130 grams (1 cups) all-purpose flour
- 100 grams (1 cup) ground almonds, blanched
- 110 grams (⅔ cup) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon (⅓ teaspoon) grated lemon zest
- 250 grams (2 cups) raspberries, coarse
- Preheat the oven to 350°F/175°C. Wash the raspberries in advance and drain well.
- Beat the eggs, melted butter, and buttermilk well. Mix flour, almonds, sugar, baking powder, baking soda, and lemon zest.
- Add the liquid ingredients to the dry ingredients. Mix briefly but vigorously. Fold about three-quarters of the berries into the dough.
- Pour the dough into muffin cups and place them on an additional muffin tray. Spread the remaining berries on top and press lightly into the dough. Bake muffins for about 20 minutes.
How does it look? Could I make you a little desire for this easy, quick spring treat? By the way, it is also possible to bake raspberry muffins with frozen raspberries. However, visually and in terms of consistency, the result is not comparable. Fresh and seasonal is always better 😉 … As, of course, with my many fruit cake recipes, the raspberry cake, the tart, the raspberry tart, or the fruity cheesecakes in the glass.