Almond muffins recipe

(105 ratings)

Almond muffins
(Image credit: TI Media)
  • healthy
Preparation Time20 mins
Cooking Time30 mins
Total Time50 mins (plus cooling time)
Cost RangeCheap
Nutrition Per PortionRDA
Calories254 Kcal13%
Sugar10.5 g12%
Fat13.5 g19%
Saturated Fat2 g10%
Salt0.2 gRow 4 - Cell 2
Protein5.5 g11%
Carbohydrates27.6 g11%
Salt0.2 gRow 7 - Cell 2

These mini raspberry and almond muffins are sweet treats in miniature size.

These mini raspberry and almond muffins are ideal for making in early summer as this is when raspberries are at their ripest and ready to pick. It's at this time that the raspberries will naturally be sweeter and juicer too, so when they're combined with the creamy smoothness of the almonds. They create a really perfect flavour combination. Still light and not too filling but perfect for hitting that afternoon craving. There's no reason why you couldn't make these with frozen raspberries though, just be sure to defrost them first.


  • 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




  1. Heat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper muffin cases.
  2. Whisk the eggs with the corn oil, milk and almond extract until thoroughly combined.
  3. 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.
  4. Mix the batter briefly, but don’t over mix it as it’s meant to be lumpy.
  5. Add the raspberries (reserving a handful) and mix briefly.
  6. Divide the mixture between the muffin cases. Sprinkle the almonds and reserved raspberries over the top.
  7. Bake for 25-30 mins until risen, golden and springy to the touch.

Top tips for making almond muffins

If the miniature version of these muffins are quite cutting it for you, you can make them full-size. Simply double each of the ingredients and be sure to fill appropriately sized muffin cases to prevent the mixture from overflowing.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies