Summer seems to be quickly winding down and everyone is all back-to-school now. Well I don’t have kids, and I am several years out of college, so back-to-school for me just means sales on new clothes, lots of fun office supplies and traffic in the mornings (sad face). However, I am still hanging onto summer over here. I mentioned previously that raspberries were my all time favorite fruit, so it should come as no surprise that I will eat them year round.
I’ve given you a few muffins recipes on this blog now, but this one, I have to say, is my best one to date. These Lemon Raspberry Almond Muffins are the best compliment of flavors that I could put together. The almond flavors come from both an extract and sliced almonds in the streusel. There is fresh squeezed lemon juice in the muffin batter and fresh raspberries mixed in as well. It was pretty clear from my Walkers Lemon Raspberry Shortbread bars that you guys like the lemon and raspberry combo, so I hope you like these!
Lemon Raspberry Almond Muffins
Makes 12 muffins
9 oz Fresh Raspberries, rinsed
2 1/2 C Flour
1 C Granulated sugar
4 tsp Baking powder
1/2 tsp Salt
1 Large egg
1/2 C Butter (melted)
1 tsp Almond extract
1 C Buttermilk
1/4 C Sour cream
1 tbsp Lemon Juice (fresh squeezed)
Zest from 1 Lemon
4 tbsp Butter
1/2 C Almonds, sliced
6 tbsp Flour
5 tbsp Brown sugar
- Wash and rinse raspberries under water and set aside in a small bowl.
- Preheat oven to 425°.
- In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over raspberries. Gently stir to coat the raspberries in flour.
- Take your remaining flour and add sugar, baking powder and salt. Then set this mixture aside.
- In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add almond extract, buttermilk and sour cream and whisk everything together until smooth.
- Add fresh squeezed lemon juice and zest into wet mix and whisk until incorporated.
- Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the raspberries.
- To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
- Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
- Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
- Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
- Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
These muffins are melt in your mouth delicious. I couldn’t stop sneaking bites here and there and I had to give these away because I didn’t want the temptation anymore! I WILL be making these again. For nutritional information, head over to My Recipe Magic.
For more fabulous muffin recipes, check out the below.