Raspberry Almond Streusel Muffins
These delightful muffins combine sweet-tart raspberries with nutty almond flavors and a crunchy streusel topping, making them a perfect treat for any occasion.
Ingredients
For the Muffins
- 1.5 cups all-purpose flour For a sturdy base. I love using King Arthur or Bob's Red Mill for consistent quality.
- 0.5 cups almond flour This gives the muffins a lovely buttery flavor and adds moistness.
- 0.5 cups granulated sugar Sweetness is key!
- 0.25 cups brown sugar For that caramel-like depth!
- 2 teaspoons baking powder This will help your muffins rise beautifully.
- 0.5 teaspoons baking soda Adds extra lift and creates a fluffy texture.
- 0.5 teaspoons salt Balances the sweetness nicely.
- 1 teaspoon ground chai spices A mix of cinnamon, ginger, and nutmeg that elevates the flavor.
- 0.5 cups unsalted butter, melted Use high-quality butter for the best flavor; I swear by Kerrygold.
- 0.5 cups milk Whole milk works best for moisture; you can also use almond or oat milk for a dairy-free spin.
- 2 large eggs Make sure they’re room temperature for better mixing.
- 1 teaspoon vanilla extract Enhances the entire profile of the muffins.
- 1 cup fresh tart raspberries The stars of the show. Use ripe, juicy ones for the best results.
- 0.5 cups sliced almonds For the streusel and an additional nutty crunch.
For the Streusel
- 0.25 cups brown sugar Sweet and crunchy!
- 0.25 cups flour To help bind the streusel together.
- 0.25 cups cold butter You want this cold to create those crumbly bits.
For the Glaze
- 1 cup powdered sugar Sweet and glossy!
- 2 tablespoons lemon juice Brightens up the glaze.
- 1 tablespoon maple syrup Adds a lovely depth and richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with cooking spray.
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and chai spices until well combined.
- In another medium bowl, mix together the melted butter, milk, eggs, and vanilla extract until well-blended.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Gently fold in the raspberries.
- In a small bowl, combine the flour, brown sugar, and cold butter for the streusel. Mix until crumbly and stir in the sliced almonds.
- Fill the muffin cups about 2/3 full with batter and top with almond streusel.
Baking
- Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick comes out clean.
Glazing
- While the muffins are cooling, whisk together the powdered sugar, lemon juice, and maple syrup until smooth.
- Drizzle the glaze generously over the cooled muffins and let set before serving.
Notes
High-quality butter and fresh baking ingredients make a world of difference. Storage: These muffins stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.