Healthy Raspberry Muffins Recipe (with Almonds)

I don’t know about you but at the end of every summer…I always feel like I didn’t take advantage of berry season. So in the next few weeks, I’ll be hitting up the farmer’s markets regularly to make sure I get as many berries into recipes before the season quickly winds down.

I grabbed a beautiful pint of raspberries the other day, so decided to make one of my favourite muffin recipes. These Easy Raspberry Muffins are perfect for breakfast or mid-afternoon snacks and are packed with fresh berries. I used fresh raspberries, but you can also use frozen raspberries.

Why you’ll love these Raspberry Muffins

First things first, the combination of the almond flavor and raspberry flavor is a combination that is definitely not explored enough. It’s so fresh and light and has a unique taste, I LOVE it! 

This raspberry muffins recipe calls for slivered almonds, which you can easily find at the grocery store. It adds the perfect bit of crunch to this sweet treat, perfect for afternoon tea might I add…

Other Muffin Recipes You’ll Love

• Peach Muffins with a Crumb Streusel Topping
• Nutella Swirl Muffins
• Healthy Banana Carrot Muffins
• Double Chocolate Chip Coffee Muffins
• Strawberry Muffins from Once Upon a Chef
• Blueberry Muffins from Ambitious Kitchen
• Cinnamon Apple Muffins from Add a Pinch

When are raspberries in season in Canada?

In Canada, raspberries are typically in season during the summer months. The exact timing can vary depending on the specific region and local climate. Generally, the raspberry season in Canada spans from late June to August, with peak availability in July. However, it’s important to note that the season can be influenced by factors such as weather conditions and the variety of raspberries being grown.

Do I have to use almonds in this recipe?

For this recipe, I used crunchy almonds. But, you can easily use any variety of nuts or seeds that you have on hand. Walnuts, pecans, and macadamia nuts would be so perfect in this recipe too. Even inexpensive options like pumpkin seeds or sunflower seeds would be delish! 

What you’ll need to make this Raspberry Muffin Recipe

• 1 1/2 cups of white whole wheat flour or all purpose flour
• 1/4 cup of old-fashioned rolled oats
• 1/4 tsp of baking powder
• 1/2 cup granulated sugar
• 1 egg
• 3 tbsp of olive oil
• 3/4 cups of milk, I used almond milk 
• 1/2 cup of fresh raspberries
• 1/4 cup of slivered almonds
• 1 tbsp of vanilla extract 
• 1 tbsp of maple syrup for a touch of extra sweetness, optional
• 1 tsp of almond extract for that extra almond touch, optional

How to Make Raspberry Muffins

1. Preheat the oven to 375 F and either grease your muffin pan with melted butter, or nonstick cooking spray or line the pan with paper liners.
2. In a large bowl, combine the dry ingredients. Whisk together the white flour, baking powder, Rolled Oats, and salt.
3. In a medium mixing bowl, combine the wet ingredients. Add the egg, milk, and olive oil. Mix to combine, then add in the sugar.
4. Add the flour mixture to the wet ingredients, along with the almonds. Mix until all of the ingredients are combined. This can be done in a stand mixer, handheld mixer, or whisk.
5. From here you can either gently fold in the raspberries to keep them whole in your muffin, or add them while using a mixer and incorporate them, for just a few seconds. This will give your muffins a marble-like effect (which is what I choose to do).
6. Separate muffin batter among the 12-whole muffin tin using an ice cream scoop or cookie scoop, and bake for 15-18 minutes or until the muffins rise and the muffin tops turn golden. You can also add a few extra raspberries to the top of the batter before popping them into the oven.
7. Allow to cool to room temperature on a wire rack, or for about 5-10 minutes before trying to remove them from the pan.

Tips for the Best Raspberry Muffins

How to Keep the Bottom of Muffins from Getting Greasy

To prevent the bottoms of muffins from getting greasy, you can try the following tips:

1. Use proper muffin liners: Choose high-quality, non-stick muffin liners made of parchment paper or silicone. These liners can help prevent the muffin batter from sticking to the bottom of the pan and reduce the greasiness.
2. Grease the pan lightly: If you prefer not to use muffin liners, lightly grease the bottoms of the muffin pan with cooking spray or a thin layer of oil. Be careful not to use too much grease as it can contribute to greasiness.
3. Adjust the oven temperature: Greasiness in the bottoms of muffins can sometimes result from the oven being too hot. Try reducing the oven temperature slightly, and make sure to preheat the oven adequately before baking the muffins.
4. Use an insulated baking pan or double the pan: Greasiness can occur when the bottoms of the muffins come into direct contact with the hot pan. Using an insulated baking pan or doubling up the pan (placing one pan inside another) can help create a barrier and distribute heat more evenly, reducing the chances of greasiness.
5. Avoid over-mixing the batter: Over-mixing the batter can cause the development of gluten, resulting in a denser texture. This denseness can contribute to more moisture being absorbed into the muffin, potentially leading to greasiness. Mix the batter until the ingredients are just combined to avoid over-mixing.
6. Allow the muffins to cool properly: Once the muffins are baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool in the pan for a short period helps the structure of the muffins set and reduces the chances of the bottoms becoming greasy.

By following these tips, you should be able to reduce the greasiness on the bottoms of your muffins and achieve delicious, evenly baked treats.

How to Make Muffins Rise Properly

To make muffins rise high and achieve a light and fluffy texture, follow these simple tips:

1. Use fresh leavening agents: Baking powder and baking soda are the leavening agents responsible for the rise in muffins. Make sure they are fresh and not expired to ensure optimal performance. Expired or old leavening agents may lose their effectiveness and result in less rise.
2. Don’t overmix the batter: Overmixing the batter can develop gluten, resulting in a dense texture and limited rise. Mix the ingredients until they are just combined. It’s okay if there are a few lumps or streaks of flour remaining.
3. Preheat the oven: Ensure that your oven is fully preheated to the specified temperature before putting the muffins in. This helps create an immediate burst of heat that activates the leavening agents and encourages the initial rise.
4. Use the right flour: Use all-purpose flour or a combination of all-purpose flour and cake flour for lighter muffins. Avoid using heavy flours like whole wheat flour, as they can weigh down the batter and limit the rise.
5. Add acid to activate baking soda: If your muffin recipe calls for baking soda, consider adding an acidic ingredient like buttermilk, yogurt, or lemon juice. The acid reacts with the baking soda to create carbon dioxide bubbles, resulting in additional lift and fluffiness.
6. Fill muffin cups appropriately: Fill the muffin cups about two-thirds full to allow room for the batter to expand and rise. Overfilling the cups can cause the batter to overflow and flatten the muffins.
7. Bake in the center of the oven: Place the muffin pan in the center of the oven to ensure even heat distribution. This allows the muffins to rise uniformly.
8. Avoid opening the oven door too early: While baking, avoid opening the oven door too early in the baking process. Sudden drops in temperature can interfere with the rise. Wait until the muffins have had a chance to set and rise before checking them.

By following these tips, you can enhance the rising potential of your muffins and achieve tall, fluffy results. Experiment with different recipes and techniques to find what works best for you.

Cooking Times: For Regular to Mini-sized Raspberry Muffins

The cooking time for regular-sized raspberry muffins is typically around 18-22 minutes at 375°F (190°C). However, when baking mini-sized raspberry muffins, the cooking time will be shorter due to their smaller size.

For mini-sized raspberry muffins, you can start checking for doneness at around 10-12 minutes. Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs clinging to it, the muffins are done. If the toothpick has wet batter on it, continue baking for another 1-2 minutes and check again.

Keep in mind that cooking times may vary slightly depending on your oven’s accuracy and the specific recipe you are using. It’s always best to rely on visual cues and the toothpick test to determine when your muffins are fully baked.

How to Store Raspberry Muffins

To store raspberry muffins and maintain their freshness, follow these steps:

1. Cool the muffins: Allow the muffins to cool completely on a wire rack before storing them. This prevents excess moisture from building up and ensures they retain their texture.
2. Choose an airtight container: Place the cooled muffins in an airtight container, such as a Tupperware container or a resealable plastic bag. Make sure the container is appropriately sized to prevent the muffins from being squished or compressed.
3. Line the container: If possible, line the container with a layer of paper towels or parchment paper. This helps absorb any excess moisture, keeping the muffins fresh for a longer duration.
4. Layer the muffins: If you need to stack the muffins, place a sheet of parchment paper or a paper towel between each layer. This helps prevent the muffins from sticking together and getting damaged.
5. Store at room temperature: Store the muffins at room temperature, preferably in a cool and dry area. Avoid exposing them to direct sunlight or heat sources, as this can cause them to dry out or spoil faster.
6. Consume within a few days: Raspberry muffins are best consumed within 2-3 days of baking for optimal freshness.

Can You Freeze Raspberry Muffins?

Yes, you can! If you want to freeze the muffins, place them in a freezer-safe container or resealable freezer bag. Ensure they are well-sealed to prevent freezer burn. Frozen muffins can be stored for up to 2-3 months. When ready to enjoy, thaw them at room temperature or reheat in the oven at a low temperature until warmed through.

FAQ’s & Variations

• Want to make this Gluten-Free? Simply swap out the regular flour for almond flour or any other gluten-free flour option.
• Make it dairy-free by using oat milk or almond milk.
• Give this recipe a deeper caramel flavour by swapping regular sugar with brown sugar or coconut sugar.
• You can also easily brighten up the flavours and make Lemon Raspberry Muffins but adding 2 tablespoons of lemon zest.