Lemon Raspberry Almond Muffins
I had some extra ripe raspberries in the refrigerator that needed to be used up, and some friends coming over for a hangout after school, so I made these lemon raspberry almond muffins. I tried something different this time. Because the raspberries were so ripe, I didn’t blend them into the batter as they would become mushy; instead, I layered the raspberries into the muffin tin with the batter, and it worked perfectly! The muffins retained the yellow color, and the raspberries didn’t fall apart and become a mess. The lemon/sugar/almond topping made these muffins extra special. The kids LOVED these muffins and determined them blog-worthy.
Lemon Raspberry Almond Muffins
Almond Topping:
- 3 tbsp white sugar
- 1 tbsp flour
- Zest from ½ a large lemon
- 1 ½ tbsp butter, diced
- ¼ cup sliced almonds
Muffins:
- 1¾ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white sugar
- ¾ cup lemon yogurt
- ¼ cup vegetable or coconut oil
- 1Â egg
- 1½ cups fresh raspberries
How to Make Lemon Raspberry Almond Muffins
Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
Prepare the muffin topping by combining the sugar, flour, and lemon zest in a bowl. Mix with your fingers for a few minutes to allow the lemon zest to incorporate into the sugar and flour. Add the diced butter and mix well with your fingers until it is crumbly. Add the almonds and mix well; set aside.
Prepare the muffins by combining the flour with baking soda, baking powder, and salt; mix well.
In a large bowl, beat together the sugar, yogurt, oil, egg, and lemon zest with a hand mixer until well combined.
Add the flour mixture to the yogurt mixture until just combined.
Spoon a few tablespoons of batter into each muffin tin.
Place about 2-3 ripe raspberries on top of the batter.
Cover the raspberries with another tablespoon of batter.
Add another raspberry to the top of the batter.
Sprinkle the almond topping mixture evenly over all muffins.
Place in the oven and bake for 17-19 minutes, or until a tester inserted into the center comes out clean.
Remove from the oven and allow to rest in the pan for 7-10 minutes before cooling them on a wire cooling rack. Serve and enjoy.
Equipment
Ingredients
Almond Topping:
- 3 tbsp white sugar
- 1 tbsp flour
- Zest from ½ a large lemon
- 1½ tbsp butter diced
- ¼ cup sliced almonds
Muffins:
- 1¾ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white sugar
- ¾ cup lemon yogurt
- ¼ cup vegetable or coconut oil
- 1 egg
- 1½ cups fresh raspberries
Instructions
- Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
- Prepare the muffin topping by combining the sugar, flour, and lemon zest in a bowl. Mix with your fingers for a few minutes to allow the lemon zest to incorporate into the sugar and flour. Add the diced butter and mix well with your fingers until it is crumbly. Add the almonds and mix well; set aside.
- Â Prepare the muffins by combining the flour with baking soda, baking powder, and salt; mix well.
- In a large bowl, beat together the sugar, yogurt, oil, egg, and lemon zest with a hand mixer until well combined.
- Add the flour mixture to the yogurt mixture until just combined.
- Spoon a few tablespoons of batter into each muffin tin.
- Place about 2-3 ripe raspberries on top of the batter.
- Cover the raspberries with another tablespoon of batter.
- Add another raspberry to the top of the batter.
- Sprinkle the almond topping mixture evenly over all muffins.
- Place in the oven and bake for 17-19 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and allow to rest in the pan for 7-10 minutes before cooling them on a wire cooling rack.
- Serve and enjoy.
Gosh..that topping looks out of this world, Pam. I surely can’t walk away just eating one or two of those muffins.
p.s how many grams of almond slices did you use for the topping? didn’t see it on the listed ingredients.
There’s a lot of goodness and flavor in these terrific looking muffins! Super recipe — these must taste divine. Thanks!
Two of my favorites: almonds and raspberries. Wonderful muffins here to bake.
The lemon/raspberry flavor combo is one of my absolute favorites. These look like they belong in a bakery!