Raspberry and Almond Muffins Recipe


Sweet almond flavoured muffins with embedded raspberries. Beautiful combination of flavours to satisfy the sweet tooth.

So it’s day 6 (I think?) of UK lockdown to try to gain control of the Coronavirus. After all of the crazy panic buyers, we’ve been struggling to get much food in, so these little beauties are the result of what already happens to be in my cupboard and freezer at the moment! 

I fell in love with the raspberry and almond combination when I made my Raspberry and Almond Scones a little while back, but hadn’t thought to put them together with cake until now! 

I had some raspberries in the freezer, and after my Raspberry and Chocolate Chunk Muffins that I made for the Cakes Vs Scales blog were such a success, I couldn’t see why not to add them to the mix! 

A little tip though, your raspberries don’t have to be frozen, but I find them much easier to work in baking with when they are frozen. Remember, they will take longer to bake if you’re using frozen; a mixture with fresh raspberries would be ready a few to five minutes earlier. 

If you wanted to sweeten them up even more, you could add a drizzle of icing or melted white or milk chocolate over the top!

Here’s how I made my Raspberry and Almond Muffins

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Ingredients (makes a batch of 12)


  • 8oz caster sugar
  • 8oz butter/margarine 
  • 4 Eggs
  • 8oz Self raising flour
  • 1-2 tsps almond extract 
  • 1 cup Frozen Raspberries

What you’ll need to make these Raspberry and Almond Muffins


Electric Mixer

Muffin Cases

Bun Tin

Cooling Rack

Almond Extract


Preheat the oven to 180 degrees and place 12 bun cases in a bun tin.

  1.  Firstly, place the butter/margarine and sugar in a mixing bowl and beat with electric whisk or in a food processor until light and fluffy.
  2. Secondly, add the eggs and mix until combined.
  3. Add flour and almond extract and continue to mix until combined. Taste the mixture after 1 teaspoon of almond extract, you can add more if you prefer.
  4. Divide the mixture evenly between the 12 bun cases, and place the tin on the middle shell of the oven.
  5. Take 2-3 raspberries per muffin and place them in each case with the mixture, evenly spaced.
  6. Bake for approximately 20-25 minutes or until risen and golden.

Tip – Avoid opening the oven door until they are ready to take out. Check through the glass window In the oven. 

Tip – When you think they are ready, you can open the oven door and press on the middle of the top of the muffins with your finger. If it leaves a dent in the top, you must shut the door again carefully and bake for longer. If it springs back up then they are ready to be taken out of the oven. 

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Something you might like

If you like this recipe, you may also like my Lemon and Raspberry Cake Recipe. Click here to see the recipe.

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