Hi there everybody, thanks for stopping by to take a look at these delicious , Raspberry Almond Muffins. Ideal with a mug of steaming coffee for Breakfast, Elevensies, Mid Afternoon Snack, or anytime your tummy rumbles and your next meal is too far away!!
What I love about these Raspberry Almond Muffins is they aren’t too sweet, they are proper muffins, dense and moist. Each mouthful filled with the tartness of Fresh Raspberries and the sweet crunch of the flaked Almonds!
This recipe is very easy, you can use fresh or frozen Raspberries (defrosted) and from start to finish these can be made and baked in half an hour!
Recipe : Makes18 Muffins
8 oz:250g Unsalted Butter – room temp
8 oz/250g Caster Sugar
4 Large Eggs – pref free range
1/4 tsp Salt – free flowing (I use Kosher)
1/4tsp Almond Extract
1 tsp Vanilla Extract
4 oz/125g Fresh Raspberries (or frozen raspberries defrosted.
4 oz/125g Ground Almonds
4 oz/125g. Self Raising White Flour
1/2 tsp Baking Powder
4 oz/125g Flaked Almonds
Method : Preheat oven to 175C (160C fan)
Whisk or beat the butter and sugar until pale, light and fluffy. I used an electric whisk, you’ll see why as you read through the recipe!
Add the eggs slowly, one at a time, until they are fully incorporated in the batter. The eggs MUST be room temp for the mixture not to curdle (curdling makes a slightly heavier muffin/cake ). If the mixture starts to curdle add in a tablespoon of your flour, whisk away and watch as your mixture comes, beautifully together again!
Next add the salt, vanilla and almond extracts and half of your raspberries (along with any juice, if using defrosted, frozen raspberries). Whisk until thoroughly combined and enjoy the pretty, natural pink colour!!
Now add the ground almonds, flour and baking powder.
I now switch to a spoon and finish mixing the batter by hand. Using the folding technique I mix until the batter is just combined.
Place 18 Muffin/Cupcake cases in Muffin tins. Then using an ice cream scoop (or 2 spoons) fill each Muffin case with a scoopful of Raspberry and Almond Muffin batter (if using spoons fill the cases halfway).
For the final finish, pop a raspberry (or two – depending how many you have) on the top of each mound of batter.
Next evenly sprinkle the flaked almonds over the top of the uncooked Muffins, very gently pressing them into the batter.
Place the muffin tins into the preheated oven and bake for 20-25 minutes. Don’t be alarmed if they turn a darker, golden colour than vanilla cupcakes – these Muffins have whole Raspberries whisked into a batter that is 50% ground Almonds (instead of 100% flour) the darker colour means they’re cooked!!!
Gorgeous, crunchy on the outside, soft and moist inside. The perfect balance of sweet and tart.
Definitely feasting food, made to share!
