Raspberry Almond Muffins

November 11, 2014

Author Notes:

While I think raspberries carry the day on their own, just a trickle of almond extract transports morning muffins to a new level. And these are low-sugar and whole-grain to boot!
You could use fresh berries, but they are so fleeting a pleasure, I always go for frozen here.


Makes: 12


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4t teaspoons baking soda
  • 1/2 teaspoon powdered ginger
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 egg
  • 3/4 cup orange juice
  • 1/2 teaspoon almond extract
  • 1 cup frozen raspberries
In This Recipe


  1. Preheat the oven to 375F, and line or grease 14 muffin tins.
  2. Stir together the flour, salt, baking powder and soda, and ginger in a medium bowl.
  3. Cream the butter and brown sugar together in a large bowl, then beat in the egg, orange juice and almond extract.
  4. Whisk in the dry ingredients until just combined.
  5. Fold in the raspberries and spoon the batter evenly into the wells of your muffin tins.
  6. Bake for about 20-25 minutes or until the muffins spring back when lightly pressed, or a tester comes out clean.

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