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Ingredients
| almonds (sliced): 1 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2/3 cup |
| baking powder: 2 tsp |
| baking soda: 1/4 tsp |
| salt: 1 tsp |
| water: 3/4 cup (warm) |
| almond extract: 2 tsp |
| salted butter: 1/2 cup |
| eggs: 2 (beaten) |
| frozen raspberries (unthawed): 1 1/2 cups |
Raspberry Almond Muffins
Credit: AllRecipes
User rating:
"This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do."
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Prep Time
20 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
- In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
- In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.