Raspberry Almond Streusel Muffins

5 from 1 vote

Raspberry Almond Streusel Muffins

Quick and easy to throw together, these muffins have the perfect blend of flavors and textures with a soft muffin base & crunchy streusel topping and just the right amount of almond flavor to let you know it's there without overpowering everything else.

Prep Time10 mins

Cook Time25 mins

Total Time1 hr 10 mins

Servings: large muffins

Calories: 304kcal

Ingredients

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)

Instructions

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.

For Streusel:

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).

Notes

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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