Raspberry Chia Almond Muffins

Raspberry Chia Almond Muffins

Tender almond muffins studded with juicy raspberries and a crunch of chia seeds.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

These muffins pair the nutty depth of almond flour and almond extract with bursts of fresh raspberries and a subtle crunch from chia seeds. They bake up moist and tender with golden, slightly domed tops, making them a satisfying breakfast or midday snack. A sprinkle of sliced almonds on top adds extra texture before baking.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons chia seeds
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons sliced almonds

Method

  1. Preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the all-purpose flour, almond flour, chia seeds, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the eggs, then whisk in the Greek yogurt, milk, vegetable oil, almond extract, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, with a few streaks of flour still visible.

  5. Gently fold in the raspberries, taking care not to crush them.

  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with sliced almonds.

  7. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 4.3 (1)

Raspberry Chia Almond Muffins

These muffins pair the nutty depth of almond flour and almond extract with bursts of fresh raspberries and a subtle crunch from chia seeds. They bake up moist and tender with golden, slightly domed tops, making them a satisfying breakfast or midday snack. A sprinkle of sliced almonds on top adds extra texture before baking.

40 min 12 muffins 215 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons chia seeds
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons sliced almonds

Method

  1. 1

    Preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners or grease well.

  2. 2

    In a large bowl, whisk together the all-purpose flour, almond flour, chia seeds, sugar, baking powder, baking soda, and salt.

  3. 3

    In a separate bowl, whisk the eggs, then whisk in the Greek yogurt, milk, vegetable oil, almond extract, and vanilla extract until smooth.

  4. 4

    Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, with a few streaks of flour still visible.

  5. 5

    Gently fold in the raspberries, taking care not to crush them.

  6. 6

    Divide the batter evenly among the muffin cups, filling each about three-quarters full, and sprinkle the tops with sliced almonds.

  7. 7

    Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. 8

    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.