This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.

  • In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.

  • In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.

  • Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts

603 calories; protein 12g 24% DV; carbohydrates 75.5g 24% DV; fat 29.5g 45% DV; cholesterol 102.7mg 34% DV; sodium 693.9mg 28% DV. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/30/2008
This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!! Read More
(72)

Most helpful critical review

Rating: 3 stars
01/07/2004
Not bad but they were pretty tart and an odd grayish color. Read More
(3)
66 Ratings
  • 5 star values: 33
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
07/30/2008
This is a great idea for a muffin, but as a former professional baker I think this recipe needs a little tweaking! First, I added an egg and substituted the water for buttermilk. Some previous users commented that the muffins appeared grayish-- the milk should solve this problem. I also added some cinnamon and vanilla extract to help the flavor-- not too much, you don't want to overpower the almond! I used about 1 tsp cinnamon and 1/2 tsp vanilla. Hope that helps everyone, they turned out great for me!! Read More
(72)
Rating: 4 stars
05/16/2006
These muffins are great! I used only 1tsp almond extract and be sure the raspberries are still frozen when you put them in the mix. This will avoid the "gray" color. Also just lightly fold the berries in. Read More
(18)
Rating: 5 stars
09/29/2003
I loved this recipie. Almonds are my favorite nut and Raspberries are my favorite berry so this is the perfect combination for me. Toasting the almonds really brought out the flavor. I added a bit more almond extract then called for and they turned ot great. Thank you for sharing this recipie with us! I'll deffinetly be making it again and again.:) Read More
(13)
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Rating: 5 stars
09/28/2003
The flavor of these muffins is wonderful! I made them for myself for Mother's Day morning and the whole family loved the treat. I'm back to get the recipe out again I've thought of them often and keep craving them. Really moist and good! Thanks! Read More
(10)
Rating: 4 stars
09/28/2003
We have raspberry bushes in our backyard so I'm always looking for ways to use these. I have four children they loved the muffins. I omitted the almonds (for the kids). It was really delicious. The almond flavoring was enough to make me feel like I was eating something adult. This recipe was also very fast and easy. Read More
(7)
Rating: 5 stars
11/08/2004
Easy & excellent. I made 12 muffins in a regular sprayed tin and baked at 375. They disappeared within hours after baking. My friend used a combination of raspberries and blueberries with the same yummy results. The inside color is a little grey but it does not detract from the taste. I am being prodded to make them again. Read More
(6)
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Rating: 4 stars
06/08/2010
I really loved these muffins but I gave it four stars because I followed some of the suggestions and tweaked the original recipe. Used milk instead of water and added 1 tsp of cinnamon and 1/2 tsp of vanilla. I didn't add the additional almonds because I didn't have any almonds at home. I used 1 cup of sugar and sprinkled sugar on top too. Kids loved them. But I love the combination of almond extract and raspberries. Just remember to reduce the time for 12 regular sized muffins since the recipe is for 6 jumbo muffins--I forgot to do that. Oops! Read More
(4)
Rating: 5 stars
09/28/2003
This was quick and simple to make and absolutely delicious. In short everything a great recipe should be. Many thanks for sharing it Tiffany! Read More
(3)
Rating: 5 stars
08/17/2010
So good!:D I blended my berries and used walnuts instead of almonds (it's what I had on hand). I'll be using this again in the not so distant future.:D Read More
(3)
Rating: 3 stars
01/07/2004
Not bad but they were pretty tart and an odd grayish color. Read More
(3)