Raspberry Almond Muffins

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Ingredients

• 1 stick unsalted butter

• 1/2 cup cane sugar

• 2 eggs

• 3/4 cup milk of choice (I used almond)

• 3/4 tsp almond extract

• 2 cups unbleached all-purpose flour

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup frozen raspberries

  Toppings:

• 3 tbsp sugar in the raw

• 1/2 cup raw slivered almonds

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Method

1. Preheat the oven to 350°F and line a muffin tin with parchment liners.

2. In a large bowl, mix the butter and sugar until soft and creamy. Add the eggs, milk, and almond extract and combine.

3. Once the wet mixture is set, sift in the flour, salt, baking powder, and baking soda. Mix until just combined, then gently fold in the raspberries.

4. Once your mixture is ready, scoop the batter into the muffin tin and place it in the oven. Bake for 20-25 minutes. Remove from the oven and let them rest for 5 minutes before serving.

5. Serve warm and enjoy!

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Notes

• This is an easy one, but a delicious one—so enjoy! My only tip is not to overmix.

• I'm starting to roll out the cozy fall recipes, and I’M SO EXCITED! 🫶

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