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Raspberry Almond Muffins

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Ingredients
  

  • All-purpose flour – 1 1/4 cups
  • Almond flour – 3/4 cup (finely ground; adds moisture and flavor)
  • Granulated sugar – 2/3 cup
  • Baking powder – 2 teaspoons
  • Fine salt – 1/2 teaspoon
  • Unsalted butter, melted and slightly cooled – 1/2 cup (1 stick)
  • Whole milk – 3/4 cup (room temperature)
  • Large eggs – 2 (room temperature)
  • Pure vanilla extract – 1 teaspoon
  • Almond extract – 1/2 teaspoon (adjust to taste)
  • Fresh raspberries – 1 1/2 cups (pat dry; can use frozen, unthawed)
  • Lemon zest – 1 teaspoon (optional, brightens the berries)
  • Sliced almonds – 1/3 cup, for topping
  • Coarse sugar – 1–2 tablespoons, for a crunchy lid (optional)

Instructions
 

  • Preheat and prep the pan. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  • Combine dry ingredients. In a large bowl, whisk all-purpose flour, almond flour, sugar, baking powder, and salt until evenly blended and lump-free.
  • Mix the wet ingredients. In a separate bowl or large measuring cup, whisk melted butter, milk, eggs, vanilla, and almond extract. If using lemon zest, add it here.
  • Bring the batter together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry streaks remain. The batter should be thick but scoopable. Do not overmix.
  • Fold in raspberries. Add the raspberries and fold them in with 3–4 light strokes. It’s fine if a few break; you want some whole pieces for bursts of flavor.
  • Fill the cups. Divide the batter evenly among the muffin cups, filling them almost to the top for a tall rise. Sprinkle with sliced almonds and coarse sugar, if using.
  • Bake. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. A bit of berry juice is normal.
  • Cool. Let the muffins rest in the pan for 5 minutes, then move them to a rack to cool. Enjoy warm or at room temperature.