Moist Almond Raspberry Muffins Recipe (High-Protein, High-Fiber, 30 Minutes) by Jan Mostrom
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If you want a delicious quick light breakfast or snack to have on hand, these raspberry almond muffins hit the spot. This light and fresh raspberry almond muffins recipe assembles in just 10 minutes and are out of the oven in just 20 minutes. All you will have to do is resist eating until these delicious high-fiber and high-protein raspberry almond muffins cool! (While they're cooling read about the health benefits of fiber and the health benefits of protein!)
To make this homemade muffin recipe you will need the following ingredients from your fridge and pantry: unsalted butter, eggs, buttermilk, vanilla extract, honey, flour (all-purpose or gluten-free), almond flour, granulated sugar, baking powder, kosher salt, fresh raspberries (read about the health benefits of raspberries) and sliced almonds.
Baking Tip: If you don't have buttermilk substitute 1/2 cup whole mix mixed with 1 1/2 teaspoons white vinegar or lemon juice. Let sit for five minutes and then use the same as the buttermilk.
Serve these moist almond and raspberry muffins for dessert after dinner with a cup of coffee, for a quick grab-and-go breakfast, as part of an elegant brunch spread or as a sweet, energizing snack during the day. The easy fruit and nut muffins even pack well for lunches.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Ingredients
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1 3/4 cups all-purpose flour or gluten-free flour
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups fresh raspberries (divided)
- 1/4 cup sliced almonds
Here's how to make it:
- Add melted butter, eggs, buttermilk, vanilla and honey to a medium bowl and whisk together. (If you don't have unsalted butter just use regular butter and omit the added salt)
- Add flour, almond flour, sugar, baking powder and salt to the liquid mixture and gently blend together.
- Pour 1 cup of the raspberries into a small bowl and use a fork to crush them. (If you can't get fresh raspberries you can substitute frozen. Defrost the berries and use like fresh. The muffins might not be as pretty but they will still taste great!)
- Add the crushed raspberries to the batter and gently mix them in.
- Spoon the batter into greased muffin cups. (You could line the muffin tins with baking liners.) Place the additional raspberries and almonds on the top of the batter filled cups.
- Bake in a preheated 350-degree F oven for 20 minutes. The muffins should be golden brown and a toothpick inserted into the center of the muffin should come out clean. Cool muffins for 10 minutes before serving and enjoy! Store the muffins in an airtight container to keep them fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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