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- 1 ½ cups all-purpose flour - ½ cup almond flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup buttermilk (or regular milk with a splash of vinegar) - 1 cup fresh raspberries (or frozen, thawed) - ½ cup sliced almonds, toasted - Streusel Topping Components: - ½ cup all-purpose flour - ⅓ cup brown sugar - ½ teaspoon ground cinnamon - ¼ cup cold unsalted butter, cubed - ½ cup chopped almonds The right mix of ingredients makes these Almond Raspberry Streusel Muffins shine. First, let's talk about the dry ingredients. All-purpose flour and almond flour blend well. Baking powder and baking soda help the muffins rise. Salt enhances all the flavors. Next, for the wet ingredients, softened butter adds richness. Granulated sugar gives sweetness. Eggs bind everything together, while vanilla adds a nice aroma. Buttermilk—or milk with vinegar—makes the muffins tender and moist. Then, we add the fun stuff! Fresh raspberries burst with flavor. If you want, use frozen raspberries too. Just thaw them first. Toasted sliced almonds bring a crunchy texture and nutty taste. Finally, the streusel topping is key. It gives a sweet crunch on top. The mix of flour, brown sugar, and cinnamon creates a lovely flavor. Cold butter helps it get that perfect crumbly texture. Don’t forget the chopped almonds for extra crunch! These ingredients combine to create a delightful treat. Each bite is soft, sweet, and packed with flavor. First, preheat your oven to 375°F (190°C). This step helps your muffins rise nicely. Next, prepare your muffin tin. You can line it with paper liners or grease it with cooking spray. Then, mix the dry ingredients in a medium bowl. Combine 1 ½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set this mixture aside. In a large mixing bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. Now, add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract for a nice flavor boost. Now, it’s time to combine the wet and dry ingredients. Alternately add the dry mix and ½ cup buttermilk to your butter mixture. Start and end with the dry mix. Be careful not to overmix. This keeps your muffins tender. Gently fold in 1 cup of fresh raspberries and ½ cup of toasted sliced almonds. This adds great texture and flavor. To make the streusel topping, mix together ½ cup all-purpose flour, ⅓ cup brown sugar, and ½ teaspoon ground cinnamon in a small bowl. Cut in ¼ cup of cold cubed unsalted butter until the mixture looks like coarse crumbs. Finally, stir in ½ cup of chopped almonds for some crunch. Divide your muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Generously sprinkle the streusel topping over each muffin. Bake in the preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Let them cool in the pan for 5 minutes before moving them to a wire rack. To get the best texture in your muffins, avoid overmixing. When you mix too much, the muffins can turn tough. Mix just until you see no flour. Using room temperature ingredients is key. When butter and eggs are warm, they blend better. This helps create a light and fluffy muffin. To boost flavor, try adding spices like cinnamon or nutmeg. These spices pair well with the almond and raspberry. You can also add a splash of almond extract for more depth. Fresh raspberries give the best taste. They have a bright flavor that shines through. If using frozen raspberries, let them thaw first. They work well but can make the batter a bit wet. When serving, dust muffins with powdered sugar. This adds a nice touch. Place a few fresh raspberries on the plate for a pop of color. Pair these muffins with coffee or tea. They also go well with a light spread of butter. Enjoying them warm makes the flavors even better! {{image_2}} You can make these muffins gluten-free by using alternative flours. Try almond flour or coconut flour. Both can give a nice texture and flavor. For a vegan option, substitute the butter with coconut oil. Replace the eggs with flaxseed meal mixed with water. This works well and keeps the muffins moist. Feel free to mix different fruits into the batter. Blueberries or cherries can add a fun twist. These fruits pair nicely with almond flavors. You can also swap nuts in the topping. Use walnuts or pecans instead of almonds for a different crunch. Adjust the sugar to fit your taste. You can lower the amount for less sweetness. If you want a unique flavor, add flavored syrups like maple or agave. You could also try different extracts, like almond or orange. These small changes can make your muffins special. After baking your Almond Raspberry Streusel Muffins, let them cool in the pan for 5 minutes. This step helps set the structure. Then, transfer them to a wire rack. Cooling on a rack allows air to circulate, keeping them from getting soggy. For storage, use a simple airtight container. A plastic or glass container works well. You can also use a resealable plastic bag. Just make sure to squeeze out any excess air. This step helps keep your muffins fresh. To freeze your muffins, first cool them completely. Wrap each muffin in plastic wrap. Then place them in a freezer bag. This method keeps them from freezer burn. You can freeze them for up to three months. When you're ready to eat one, take it out and let it thaw at room temperature. For a warm muffin, microwave it for about 15-20 seconds. This method helps preserve the taste and texture. At room temperature, these muffins last about 2-3 days. Store them in an airtight container to maintain freshness. Watch for signs of staleness. If the muffins feel dry or hard, it’s time to toss them. If they develop a strange smell or mold, do not eat them. Always prioritize your health! Yes, you can substitute almond flour with regular flour. However, the texture and flavor will change. Almond flour adds moisture and a nutty taste. If you use only regular flour, the muffins may be drier and less rich. To keep your muffins moist, use room temperature ingredients. This helps them mix better. Avoid overmixing your batter; mix just until combined. Adding buttermilk also helps with moisture. Finally, don’t bake them too long; check for doneness a few minutes early. If you don’t have buttermilk, you can make a substitute. Mix regular milk with a splash of vinegar or lemon juice. Let it sit for five minutes before using. This will mimic the tangy taste of buttermilk. You can also use yogurt or sour cream mixed with milk for a similar effect. In this post, we covered how to make delicious muffins with simple ingredients. I shared detailed steps for mixing dry and wet ingredients and tips for perfecting texture and flavor. Don't forget about tasty variations and storage tips to keep your muffins fresh. Whether you prefer gluten-free or vegan options, there's a way to suit your needs. Enjoy these muffins warm with a drink or spread. Try this recipe and make your kitchen a fun place! Happy baking!

Almond Raspberry Streusel Muffins

Indulge in the delightful flavors of Almond Raspberry Streusel Muffins! These moist, tender muffins are packed with fresh raspberries and topped with a crunchy almond streusel for the perfect breakfast treat or snack. Whether you’re an experienced baker or just starting out, this simple recipe will have your kitchen smelling heavenly. Click through to explore the full recipe and impress your family with these delicious muffins!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk (or regular milk with a splash of vinegar)

1 cup fresh raspberries (or frozen, thawed)

½ cup sliced almonds, toasted

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar

½ teaspoon ground cinnamon

¼ cup cold unsalted butter, cubed

½ cup chopped almonds

Instructions
 

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.

    In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.

          Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!

            Gently fold in the fresh raspberries and toasted sliced almonds.

              To make the streusel topping, combine the flour, brown sugar, ground cinnamon, and cold butter cubes in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped almonds.

                Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.

                  Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35-40 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve the muffins warm, dusted with a light sprinkle of powdered sugar, and place a few fresh raspberries on the plate for an elegant presentation.