Raspberry Almond Muffins - A Beautiful Muffin for Your Holiday Table!

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine is often cheaper.

Preheat the oven to 350°F (175°C).

Melt 1 cup of butter in the microwave.

Break 2 whole eggs into a bowl.

Zest one lemon using a microplane, turning it upside down to catch the zest.

In a mixer, combine the melted butter, eggs, 1 and 1/2 cups of milk, lemon zest, and 1 teaspoon of almond flavoring.

In a separate bowl, mix together 4 cups of all-purpose flour, 1/2 cup of white sugar, 4 teaspoons of baking powder, and 1/2 teaspoon of salt.

Add the dry ingredients to the wet ingredients in the mixer and combine until mixed.

Add 2 cups of raspberries to the batter in the mixer and mix on low speed until just combined, being careful not to turn the batter pink.

Scoop the batter into muffin cups, filling each cup plenty full.

Sprinkle sparkling sugar on top of the muffins if desired.

Bake in the preheated oven for 25-30 minutes, checking for doneness in the middle.

Allow the muffins to cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens