I’ve been making muffins for Ilya and me to take to work for quite a while now, and decided maybe I should try to add some pizzazz so we don’t get bored with them. These certainly did the trick! I swapped a portion of the quantity of vanilla extract from my recipe to use almond extract instead, plus made an almond streusel topping and tada! The almond is the perfect quantity. You definitely taste it, but it doesn’t overpower the raspberry flavor.
These are quick and easy to throw together, they just take a while to bake. They are certainly worth the wait, though, and you’ll find it hard not to grab them out of the oven before they’re done once they start spreading the delicious raspberry and almond aromas around your house!
I’ve never tried these (or any baking, actually) with gluten free flour, but I’m going to try it out sometime soon. The flour is the only thing holding these back from being low fodmap (provided you use my substitute for buttermilk using lactose-free yogurt and almond milk), so I’ll definitely see what I can come up with in the near future. Stay tuned!
Raspberry Almond Streusel Muffins
For Muffin Batter:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp. + 1 tsp. baking powder
- 1 tsp. salt
- 1/2 cup vegetable oil
- 2/3 cup buttermilk (see notes below for substitution possibilities)
- 2 large eggs
- 1+1/2 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 2+1/2 cups raspberries (frozen variety, unthawed) - I have not done this recipe with fresh and cannot vouch for how they would work
For Streusel Topping:
- 2 Tbsp. all-purpose flour
- 3 Tbsp. light brown sugar (slightly packed)
- 1 Tbsp. butter (unsalted, cold, cut into small cubes)
- 1 Tbsp. almonds (use sliced almonds)
For Muffin Batter:
- Preheat oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Whisk the flour, sugar, baking powder and salt together in a medium-large mixing bowl. Set aside.
- In a small mixing bowl, whisk together the oil, buttermilk (or substitute), eggs, vanilla extract and almond extract.
*Note: Mixture will look curdled. It's supposed to look like this so don't worry!*
- Add the wet ingredients into the dry ingredients and mix together until everything just combined (don't over-mix).
*Note: Mixture will be very thick.*
- Add the raspberries and gently fold into the batter (if you mix too vigorously, they'll break apart, plus a bunch of raspberry juice will get into your batter and your muffins will end up a bit gray. Not a huge deal, but if your muffins end up looking that way, that's why!).
*Note: I have only ever made with frozen raspberries. I imagine using fresh, they'd all get smooshed when mixing into the batter, given how thick the batter is, so frozen is your best bet.
- Divide the batter evenly among the muffin cups.
- Place all streusel ingredients in a small bowl and, using a fork and/or your fingers, mix until it becomes crumbly. Sprinkle evenly on top of the uncooked muffins.
- Bake muffins in the preheated oven for ~25-30 minutes, until a toothpick inserted into the center comes out clean (cooking times vary based on your oven).
- If you don't have buttermilk on hand, or want to use a lactose-free alternative, you can whisk together 3/4 cup of plain, lowfat yogurt (regular or lactose-free, depending on your needs) with 1/4 cup of milk (use almond milk for lactose free). Then measure out 2/3 cup of that to use in the recipe above.
- If you make a buttermilk substitute, these could be low fodmap/IBS Friendly/GERD & Reflux friendly if the flour can be swapped out for a low fodmap-approved flour. I've never tried them this way (or tried baking with gluten free flours at all), but will give them a go soon and see if I can come up with a fully low fodmap version for my followers with digestion issues. *Information above is based on 1/2 of a zucchini boat per serving (8 servings total per recipe).*
*Information above is based on the specific brands/types of ingredients I used. Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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