Fluffy Raspberry Almond Crumb Muffins
These golden, tender muffins are bursting with fresh raspberries and topped with a crunchy almond crumb. High in protein and fiber, yet low in saturated fat, they make a quick, satisfying breakfast or snack. Easy to make in under 40 minutes, they’re perfect for everyday cooking or meal prep.
Equipment
- 12-cup muffin pan
- 12 muffin liners or parchment cups
- Medium mixing bowl (1)
- Large mixing bowl (1)
- Small mixing bowl (1)
- Whisk (1)
- Fork (1)
- Measuring Cups and Spoons
- Cooling rack
Ingredients
Crumb Topping:
- ¼ cup sugar
- ¼ cup light brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup sliced almonds
- ½ tsp ground cinnamon
- Pinch of salt
- 3 Tbsp unsalted butter melted
- ½ tsp pure almond extract
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder aluminum-free
- 1 tsp baking soda
- ½ tsp salt
- ½ cup low-fat buttermilk room temperature
- ½ cup plain fat-free Greek yogurt room temperature
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg lightly beaten
- 1 tsp vanilla extract
- ½ tsp pure almond extract
- 1 ½ cups fresh raspberries
Instructions
- Preheat Oven and Prepare Muffin Pan: Begin by setting your oven to 425°F (220°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. Line a standard 12-cup muffin pan with baking cups or muffin liners, then lightly spray each cup with nonstick cooking spray to prevent sticking. This preparation will make it easy to remove the muffins without crumbling and keeps cleanup simple.
- Make the Almond Crumb Topping: In a small mixing bowl, combine 1/4 cup sugar, 1/4 cup light brown sugar, 1/3 cup all-purpose flour, 1/3 cup sliced almonds, 1/2 tsp cinnamon, and a pinch of salt. Stir the dry ingredients together with a fork until evenly mixed. Add 3 tablespoons melted butter and 1/2 tsp almond extract, tossing the mixture gently with a fork until it forms coarse crumbs. Place the crumb topping in the freezer while you prepare the muffin batter to keep it chilled and crunchy during baking.
- Combine Dry Muffin Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup sugar, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Mix thoroughly to ensure the leavening agents are evenly distributed. Remove 1 tablespoon of this dry mixture and set aside — this will be used to coat the raspberries and prevent them from sinking to the bottom of the muffins.
- Prepare Wet Ingredients for Muffins: In a medium bowl, combine 1/2 cup low-fat buttermilk, 1/2 cup plain fat-free Greek yogurt, 1/4 cup melted butter, 1 large lightly beaten egg, 1 tsp vanilla extract, and 1/2 tsp almond extract. Whisk together until smooth and fully combined. The yogurt adds protein and moisture, while the butter contributes tenderness and flavor. Make sure the butter is slightly cooled so it doesn’t curdle the yogurt or egg mixture.
- Fold Wet Ingredients into Dry Mixture: Create a well in the center of the large bowl with the dry ingredients. Pour in the wet mixture, then gently fold the ingredients together using a spatula or wooden spoon. Do not overmix — fold only until the batter is almost combined. Overmixing can make muffins dense rather than light and tender.
- Prepare and Fold in Raspberries: Take the reserved tablespoon of dry flour mixture and toss it with 1 1/2 cups fresh raspberries. This helps the berries stay suspended in the batter instead of sinking. Gently fold the raspberries into the muffin batter, using a light hand to avoid breaking them. The goal is to distribute the fruit evenly while keeping the batter fluffy and airy.
- Fill Muffin Cups and Add Crumb Topping: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow room for rising. Sprinkle a generous layer of the chilled almond crumb topping evenly over each muffin. Press lightly with your fingers if needed to help the crumbs adhere, but don’t press too hard — you want the topping to remain crunchy and textured.
- Initial High-Temperature Bake: Place the muffin pan in the preheated oven at 425°F (220°C) and bake for 5 minutes. This initial high heat helps the muffins rise quickly, creating tall, fluffy centers and lightly caramelizing the crumb topping for a golden finish.
- Reduce Temperature and Continue Baking: After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached. Baking at a lower temperature after the initial rise ensures the muffins cook through evenly without burning the topping.
- Cool Muffins and Serve: Remove the muffins from the oven and allow them to cool in the pan on a wire rack for 5 minutes. This short cooling period helps them set slightly before removal, preventing breakage. Carefully lift the muffins out of the pan and let them cool completely on the wire rack before serving. The crumb topping will remain crisp, and the muffin interior will be tender and moist.
- Enjoy or Store for Later: Serve warm for a delightful breakfast, snack, or brunch treat. Leftover muffins can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 1 month for meal prep convenience. To refresh, warm them in the oven or microwave for a few seconds — the crumb topping will regain its crispness beautifully.
Notes
- For best results, use fresh, firm raspberries to prevent the muffins from becoming too wet. Frozen berries can be used but will require extra gentle handling and may slightly change the texture.
- Always measure flour carefully—spoon it into the measuring cup and level with a knife to avoid dense muffins.
- Make sure the butter is melted and slightly cooled before combining with wet ingredients to avoid curdling the yogurt and egg mixture.
- Do not overmix the batter; folding gently keeps the muffins light, tender, and airy.
- Chill the crumb topping in the freezer while preparing the batter to maintain a crunchy, golden finish after baking.
