|

Lemon Raspberry Almond Muffins

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 want to blend them into the batter and make them turn the batter pink and fall apart. 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

How to Make Lemon Raspberry Almond Muffins

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Make the muffin topping by combining the sugar, flour, and lemon zest together 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 fingers until crumbly. Add the almonds and mix well; set aside.

Lemon Raspberry Almond Muffins

Combine 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 into the yogurt mixture until just combined.

Spoon a couple of tablespoons of batter into the bottom of each muffin tin. Place about 2-3 ripe raspberries on top of the batter.

Lemon Raspberry Almond Muffins

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.

Lemon Raspberry Almond Muffins

Place into 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 removing them and allowing them to cool on a cooling rack. Serve and enjoy.

Lemon Raspberry Almond Muffins

Lemon Raspberry Almond Muffins

Lemon Raspberry Almond Muffins

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Course: Breads and Muffins
Servings: 12
Author: Pam - For the Love of Cooking

Ingredients

  • Almond Topping:
  • 3 tbsp white sugar
  • 1 tbsp flour
  • Zest from 1/2 large lemon
  • 1 ½ tbsp butter diced
  • ¼ cup sliced almonds

  • Muffins:
  • 1 ¾ 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
  • 1 ½ cups fresh raspberries

Instructions

  • Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
  • Make the muffin topping by combining the sugar, flour, and lemon zest together 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 fingers until crumbly.
  • Add the almonds and mix well; set aside.
  • Combine 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 into the yogurt mixture until just combined.
  • Spoon a couple of tablespoons of batter into the bottom of each muffin tin.
  • Place about 2-3 ripe raspberries on top of the batter then 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 into 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 removing them and allowing them to cool on a cooling rack.
  • Serve and enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

 

Leave a Reply to Joanne Bruno Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. There’s a lot of goodness and flavor in these terrific looking muffins! Super recipe — these must taste divine. Thanks!

  2. The lemon/raspberry flavor combo is one of my absolute favorites. These look like they belong in a bakery!