These gluten-free raspberry almond muffins are the perfect combination of soft, melt in your mouth almond muffins studded with fresh, perfectly tart raspberries.
When it comes to muffins, I am all about classic flavor pairings. Since summer berries are bountiful at the moment, I decided to go with one of my faves – raspberries. I just knew that its natural tartness would pair beautifully with the nutty, sweet undertones of the almonds in these gluten-free muffins. Yes, I said gluten-free. In an effort to make Nourished Endeavors a site where all baking lovers and foodies can find common ground regardless of dietary restrictions, I plan on sharing more gluten-free and vegan recipes. For an extra touch of deliciousness and crunch, I sprinkled the top of these gluten-free raspberry almond muffins with sugar and sliced almonds.
How to Make Gluten-Free Raspberry Almond Muffins
Key Ingredients
- Gluten Free All-Purpose Flour – I used this brand.
- Almond Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Egg
- Plain Yogurt
- Buttermilk
- Neutral Flavored Oil
- Vanilla Extract
To Make Gluten-Free Raspberry Almond Muffins
- Preheat – oven 375F (190C). Line a 6-cavity muffin pan with muffin liners. Alternatively, a 12-cavity muffin pan may be used instead.
- Whisk – in a medium mixing bowl, add the flour, almond flour, baking powder, baking soda and salt. Whisk ingredients together to combine. In a separate medium mixing bowl, add 1/2 cup (100 g) sugar, oil, egg and yogurt. Whisk ingredients together until smooth. Next, whisk in the buttermilk, vanilla and almond extract into wet batter.
- Mix – pour wet batter into bowl with dry ingredients and mix just until there is no more visible presence of flour.
- Fold – fresh raspberries in muffin batter.
- Divide – raspberry almond muffin batter into prepared muffin pan.
- Top – muffin batter with remaining sugar and sliced almonds.
- Bake – raspberry almond muffin batter for 18-20 minutes, rotating the pan halfway through bake time. Muffins are ready when a toothpick inserted into one of them comes out clean.
- Cool – raspberry almond muffins in pan for 10 minutes before transferring to a cooling rack to cool to room temperature. When muffins first come out of oven, they will be very soft to touch. Do not be alarmed, muffins will firm up as it cools to room temperature.
How to Store Gluten-Free Raspberry Almond Muffins
- Refrigerator – muffins will last up to 1 week in the refrigerator if stored in an airtight container or large Ziplock bag.
- Freezer – muffins will last up to 1 month if individually wrapped in plastic wrap, placed in a large dated Ziplock bag and stored in the freezer. When ready to eat, thaw gluten-free raspberry almond muffin in the refrigerator overnight.
Looking for More Muffins/Berries Recipes, Checkout the links Below:
Gluten-Free Raspberry Almond Muffins
These gluten-free raspberry almond muffins are the perfect combination of soft, melt in your mouth almond muffins studded with fresh, perfectly tart raspberries.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 6 Large Muffins/12 Small Muffins 1x
Ingredients
- 1 1/2 Cups (188 g) Gluten-Free All-Purpose Flour
- 1/2 Cup (46 g) Almond Flour
- 1 3/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 1/2 Cup + 1 Tablespoon (112 g) Granulated Sugar, Divided
- 1/2 Cup (4 oz) Plain Yogurt, Room Temperature
- 1/4 Cup + 2 Tablespoon (90 ml) Neutral Flavored Oil i.e. Avocado/Vegetable Oil
- 1/4 Cup (60 ml) Buttermilk, Room Temperature
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Almond Extract
- 6 Ounces Fresh Raspberries
- Sliced Almonds
Instructions
- Preheat oven 375F (190C). Line a 6-cavity muffin pan with muffin liners. Alternatively, a 12-cavity muffin pan may be used instead for a 12 muffin yield.
- In a medium mixing bowl, add the gluten-free flour, almond flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In a separate medium mixing bowl, add 1/2 cup (100 g) sugar, oil, egg and yogurt. Whisk ingredients together until smooth. Next, whisk in the buttermilk, vanilla and almond extract into wet batter.
- Pour wet batter into bowl with dry ingredients and mix just until there is no more visible presence of flour.
- Fold fresh raspberries in muffin batter.
- Divide gluten-free raspberry almond muffin batter into prepared muffin pan.
- Top muffin batter with remaining 1 tablespoon (12 g) sugar (optional) and sliced almonds.
- Bake gluten-free raspberry almond muffin batter for 18-20 minutes, rotating the pan halfway through bake time. Muffins are ready when a toothpick inserted into one of them comes out clean.
- Cool gluten-free raspberry almond muffins in pan for 10 minutes before transferring to a cooling rack to cool to room temperature. When muffins first come out of oven, they will be very soft to touch. Do not be alarmed, muffins will firm up as it cools to room temperature.
Notes
- Gluten-free all-purpose flour may be replaced with regular all-purpose flour or wheat flour for a healthy twist.
- In place of raspberries, blackberries and blueberries would be great substitutes.
- Sugar topping is optional but adds a lovely crunch to muffins especially when muffins are re-warmed/toasted.
- When muffins first come out of oven, they will be very soft to touch. Do not be alarmed, muffins will firm up as it cools to room temperature.
- Gluten-free raspberry almond muffins will last up to 1 week in an airtight container in the refrigerator and 1 month in the freezer if individually wrapped and stored in an large dated Ziplock bag. When ready to eat, thaw gluten-free raspberry almond muffins in refrigerator overnight. Toast up in toaster oven for a nice crunchy top!
Candice Sanders
Just made these- so easy and so delicious!!!!!
nourished endeavors
So happy you loved this recipe! It is one of my faves as well!