Raspberry Almond Muffins

Ingredients

1 Stick Unsalted Butter

1/2 Cup Cane Sugar

2 Eggs

3/4 Cup Milk of Choice (I used almond)

3/4 Tsp Almond Extract

2 Cups Unbleached Flour

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

1 Cup Frozen Raspberries

Toppings

Sugar in the Raw

Raw Slivered Almonds

Directions

1. Preheat the oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl mix together the butter and sugar until soft and creamy. Add the eggs, milk, and almond extract, combine.

3. Once the wet mixture is set, sift in the flour, salt, baking powder, and baking soda. Mix only until combined, then fold in the raspberries.

4. Once your mixture is ready, scoop the batter into the muffin tins and place them in the oven. Bake for 20-25 minutes. Pull from the oven and let them rest for 5 minutes before serving.

5. Serve warm and Enjoy!

---

Recipe Recap

Ingredients

1 Stick Unsalted Butter

1/2 Cup Cane Sugar

2 Eggs

3/4 Cup Milk of Choice (I used almond)

3/4 Tsp Almond Extract

2 Cups Unbleached Flour

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

1 Cup Frozen Raspberries

Toppings

Sugar in the Raw

Raw Slivered Almonds

Directions

1. Preheat the oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl mix together the butter and sugar until soft and creamy. Add the eggs, milk, and almond extract, combine.

3. Once the wet mixture is set, sift in the flour, salt, baking powder, and baking soda. Mix only until combined, then fold in the raspberries.

4. Once your mixture is ready, scoop the batter into the muffin tins and place them in the oven. Bake for 20-25 minutes. Pull from the oven and let them rest for 5 minutes before serving.

5. Serve warm and Enjoy!

---

Notes

• This is an easy one but a delicious one so enjoy! My only tip and to not over mix.

• I’m starting to roll out the the cozy fall recipes and I’M SO EXCITED 🫶