Description
These fresh and fruity raspberry muffins are infused with lemon and a hint of almond, bursting with real raspberries, and topped with a crunchy almond streusel.
Ingredients
For the Muffins
- 12 ounces fresh raspberries, rinsed and slightly dried
- 3 cups (360g) plus ¼ cup (30g) all-purpose flour, divided
- 1 cup (190g) granulated sugar
- 3 teaspoons (10g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (4g) salt
- 2 large eggs (100g), at room temperature
- ¼ cup (59ml) vegetable oil
- 3 tablespoons (42g) unsalted butter, melted and cooled
- 1 cup (236ml) buttermilk, at room temperature
- ⅓ cup (64g) sour cream, at room temperature
- 2 tablespoons (10g) fresh lemon zest (about 3 large lemons)
- 3 tablespoons (44ml) lemon juice
- 1 teaspoon (5ml) almond extract
For the Streusel
- 5 tablespoons (70g) Unsalted butter, melted
- ½ cup (95g) Granulated sugar
- ¾ cup (90g) All-purpose flour
- ½ cup Sliced almonds
Instructions
- Combine the raspberries with ¼ cup flour and coat the berries.
- Combine the remaining 3 cups flour, sugar, baking powder, baking soda, and salt in a medium or large bowl, and whisk together until they are thoroughly combined.
- Add the eggs to a separate large bowl and beat with a whisk until pale yellow. Pour in the vegetable oil, melted butter, lemon juice, buttermilk, sour cream, and lemon zest.
- Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula. Continue adding the dry ingredients until it is all incorporated, add the raspberries (discarding any leftover flour), and mix just until combined. Try not to overmix. The batter will be thick and wet.
- Cover the batter with plastic wrap, and let it rest at room temperature for 20-30 minutes. While the batter is resting, preheat the oven to 425°F.
- To prepare the streusel topping, combine the butter with all the dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain. Chill until the muffin batter is ready.
- Line two (12-cup) muffin tins with 6 liners in one and 4 liners in the other, one in every other cup. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
- Bake the muffins on the middle rack of the oven for 6 minutes at 425°F. Then, without opening the oven, lower the temperature to 350°F, and bake for another 12-17 minutes or until the muffins are tall and a toothpick inserted in the middle of the center muffins comes out clean.
- Let the muffins rest in the pan for 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature. If you find they are sticking to the pan, gently run a knife around the bottom of the pan. Store in an airtight container on the counter for up to 3 days.
Notes
Storing
- These are best within 24-48 hours; the streusel will soften as it sits.
- Avoid soggy muffins. Make sure that these almond raspberry muffins have cooled completely before you store them, to avoid condensation inside the airtight container. As an extra precaution, line the bottom of the container with a paper towel.
- Store at room temperature. These muffins are best eaten within 1-2 days, but can be stored airtight for up to 3 days at room temperature. The streusel topping will soften with time.
- Freeze. Freeze these raspberry muffins for up to 3 months. Thaw at room temperature before serving.
Baking Tips
- Bake two trays at a time. Whenever possible, bake both muffin pans at once, side by side. Otherwise, you can bake in batches if there isn’t enough space in the oven. The only downside to this is that the second batch of muffins might come out slightly misshapen, since the batter has had more resting time. They’ll still taste delicious, though!
- Berry swap. Feel free to use blackberries, raspberries or blueberries in this recipe.
Nutrition
- Serving Size: 1 Muffin
- Calories: 451
- Sugar: 27.6 g
- Sodium: 191.2 mg
- Fat: 16.8 g
- Carbohydrates: 70.8 g
- Fiber: 3.8 g
- Protein: 6.4 g
- Cholesterol: 55.8 mg