Breakfast · Recipes

Raspberry Almond Muffins

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Muffins are undoubtedly my favorite breakfast item. I’ve baked hundreds of muffins and am ever in search of recipes that meet my criteria:

  • Moist (I know, terrible word)
  • Crunchy top
  • Taste just as good the next day (this is where many recipes fall short)

My husband, who is not a muffin person, really enjoys these, so that’s a bonus!

These muffins are very simple to make, and I appreciate that part of what makes them so lovely is that they must be gently hand-whisked or mixed. No electric mixers here.

The almond extract gives them just a hint of unique flavor, while the Greek yogurt keeps them from being dry.

Be sure to store these in the refrigerator or they will spoil very quickly because of the moisture created by the berries.

Be sure to check out Julie’s blog, Lovely Little Kitchen, and see her beautiful photographs of these muffins. I started using white whole wheat flour when making these, which renders them slightly more beige than Julie’s, but just as tasty!

Raspimageberry Almond Muffins

(Makes 12 muffins)

Ingredients:

  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup whole milk
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all purpose flour or while whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries, halved (I usually add a little more than 1 cup)
  • sparkling sugar

Directions:

  1. Preheat oven to 400 degrees, and grease a standard size muffin tin.
  2. In a medium bowl, mix coconut oil and sugar with a spoon or whisk. Add egg, and mix until smooth and creamy.
  3. Add Greek yogurt, whole milk, and almond extract, and mix until combined.
  4. In another bowl, mix flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to the wet ingredients, and stir until combined.
  6. Fold in raspberries gently.
  7. Scoop batter into each muffin well. Sprinkle about 1/2 teaspoon sparkling sugar over the top of each.
  8. Bake for 3 minutes at 400 (this helps the muffins rise), then turn the oven down to 350 degrees and bake for another 17-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffins cool in the muffin tin for about 10-15 minutes, then twist to remove to a cooling rack.

Muffin Essentials:


 

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