Mini raspberry and almond muffins recipe

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makes: 12
Skill: medium
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 238 kCal 12%
Fat 12g 17%
  -  Saturates 2g 10%
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  • These almond flavoured muffins from Essentials magazine only take 20 minutes to prepare and contain just 238 calories each and lots of fresh and juicy raspberries


    • 3 medium free-range eggs
    • 125g corn oil
    • 200ml semi-skimmed milk
    • Few drops almond extract
    • 300g self-raising flour
    • 3⁄4tsp baking powder
    • 100g caster sugar
    • 200g fresh raspberries
    • 40g whole natural almonds, roughly chopped


    • Heat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.

    • Whisk the eggs with the corn oil, milk and almond extract until thoroughly combined.

    • Sift the flour and baking powder into a bowl, add the caster sugar and mix well. Make a well in the dry ingredients and pour in the egg mixture.

    • Mix the batter briefly, but don’t over mix it as it’s meant to be lumpy.

    • Add the raspberries (reserving a handful) and mix briefly.

    • Divide the mixture between the muffin cases. Sprinkle the almonds and reserved raspberries over the top.

    • Bake for 25-30 mins until risen, golden and springy to the touch.

    Top tip for making Mini raspberry and almond muffins

    Oven tips:

  • Oven temperatures do vary, so cooking times in recipes are always approximate.
  • Fan ovens are hotter, so make sure you adjust your oven to 10-20 degrees lower than stated (check your manufacturer’s guide).
  • Make sure you leave time to pre-heat the oven before baking.
  • Invest in an oven thermometer, you might be surprised what the temp really is!
  • Never look into the oven too early - only after three-quarters of the cooking time is it safe.
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