Raspberry Almond Muffins With Sliced Almonds

Name: Bakery-Style Raspberry Almond Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: International
Ingredients: 2 cups all-purpose flour, spooned and leveled, plus 1 teaspoon for tossing the berries if using very juicy fresh raspberries; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, melted and cooled for 5 minutes; 2 large eggs, room temperature; 1/2 cup full-fat sour cream, room temperature; 1/4 cup whole milk, room temperature; 1 1/2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 1/2 cups raspberries, fresh or frozen; do not thaw if using frozen; 1/3 cup sliced almonds; 2 tablespoons coarse sugar or turbinado sugar

Imperial June 10, 2026June 10, 2026

Quick Recipe Version (TL;DR)

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled 5 minutes
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/4 cup whole milk, room temperature
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups raspberries, fresh or frozen, not thawed if frozen
1/3 cup sliced almonds
2 tablespoons coarse sugar or turbinado sugar

Do This

1. Heat oven to 400°F and line a 12-cup muffin pan with paper liners.
2. Whisk flour, baking powder, salt, and sugar in a large bowl.
3. Whisk melted butter, eggs, sour cream, milk, almond extract, and vanilla in a separate bowl.
4. Fold wet ingredients into dry ingredients just until combined, then gently fold in raspberries.
5. Divide batter among muffin cups, filling each nearly to the top.
6. Top with sliced almonds and coarse sugar, then bake 18 to 22 minutes.
7. Cool in the pan for 5 minutes, then transfer to a rack and enjoy warm or at room temperature.

Why You’ll Love This Recipe

Bakery-style tops: A hot 400°F oven helps the muffins rise tall with lightly golden, domed tops.
Fragrant almond flavor: Almond extract gives these muffins an elegant, sweet aroma that pairs beautifully with raspberries.
Tart, juicy berries: Raspberries bake into bright pockets of fruit that balance the tender crumb.
Simple enough for any morning: No mixer needed, and the batter comes together in about 15 minutes.

Grocery List

Produce: 1 1/2 cups fresh raspberries, or use frozen raspberries if fresh are not available
Dairy: 1/2 cup unsalted butter, 2 large eggs, 1/2 cup sour cream, 1/4 cup whole milk
Pantry: All-purpose flour, baking powder, fine sea salt, granulated sugar, almond extract, vanilla extract, sliced almonds, coarse sugar or turbinado sugar

Full Ingredients

For the Muffin Batter

2 cups all-purpose flour, spooned and leveled, plus 1 teaspoon for tossing the berries if using very juicy fresh raspberries
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled for 5 minutes
2 large eggs, room temperature
1/2 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups raspberries, fresh or frozen; do not thaw if using frozen

For the Crunchy Almond Topping

1/3 cup sliced almonds
2 tablespoons coarse sugar or turbinado sugar

Raspberry Almond Muffins With Sliced Almonds – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Preheat the oven to 400°F. Line a standard 12-cup muffin pan with paper liners, or grease each cup well with butter or nonstick baking spray. For taller muffin tops, make sure the oven is fully preheated before the pan goes in.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, and 3/4 cup granulated sugar. Whisking well helps distribute the leavening evenly, which gives the muffins a consistent rise.

Step 3: Mix the wet ingredients

In a separate medium bowl, whisk together the 1/2 cup melted and cooled unsalted butter, 2 large eggs, 1/2 cup sour cream, 1/4 cup whole milk, 1 1/2 teaspoons almond extract, and 1 teaspoon vanilla extract. Whisk until the mixture looks smooth and creamy. A few tiny butter flecks are fine, but the ingredients should be well combined.

Step 4: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Using a silicone spatula or wooden spoon, fold the mixture together just until no large pockets of dry flour remain. The batter should be thick, soft, and slightly lumpy. Do not overmix; overmixing can make the muffins dense instead of tender.

Step 5: Fold in the raspberries

If your fresh raspberries are very juicy, toss them with 1 teaspoon all-purpose flour before adding them to the batter. Gently fold in the 1 1/2 cups raspberries with just a few turns of the spatula. If using frozen raspberries, add them straight from the freezer and fold carefully to avoid streaking the batter too much.

Step 6: Fill and top the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top. Scatter the tops with 1/3 cup sliced almonds, then sprinkle evenly with 2 tablespoons coarse sugar. The almonds toast as the muffins bake, and the sugar adds a delicate bakery-style sparkle and crunch.

Step 7: Bake until golden and set

Bake at 400°F for 18 to 22 minutes, or until the muffin tops are lightly golden, the centers spring back when gently touched, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If you hit a raspberry with the toothpick, test a second spot to check the crumb.

Step 8: Cool and serve

Let the muffins cool in the pan for 5 minutes. Carefully transfer them to a wire rack and let them cool for at least 10 more minutes before serving. They are wonderful slightly warm, when the raspberries are soft and jammy and the almond topping is crisp.

Pro Tips

Measure flour carefully: Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Keep the mixing light: Muffin batter should look a little lumpy. Stop mixing as soon as the flour disappears.
Use room-temperature dairy and eggs: This helps the batter blend smoothly and supports a tender, even crumb.
Frozen raspberries work well: Do not thaw them first. Thawed berries release too much juice and can turn the batter overly pink and wet.
Fill the cups high: Filling the liners nearly to the top gives you generous, bakery-style muffins instead of small flat ones.

Variations

Raspberry almond lemon muffins: Add 1 teaspoon finely grated lemon zest to the sugar and rub it in with your fingertips before mixing with the dry ingredients.
White chocolate raspberry almond muffins: Fold in 1/2 cup white chocolate chips along with the raspberries for a sweeter, dessert-style muffin.
Mixed berry almond muffins: Replace half of the raspberries with 3/4 cup blueberries for a colorful berry blend.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For the best texture, let refrigerated muffins come to room temperature or warm them in a 300°F oven for 6 to 8 minutes. To freeze, wrap each cooled muffin tightly and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or warm from frozen in a 300°F oven for 12 to 15 minutes. You can also whisk the dry ingredients together the night before and keep them covered at room temperature, then mix the wet ingredients and bake fresh in the morning.

Nutrition (per serving)