These gluten-free raspberry almond muffins are the perfect combination of soft, melt in your mouth almond muffins studded with fresh, perfectly tart raspberries.
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 OilÂ
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!