Raspberry Almond Breakfast Muffins

Name: Raspberry Almond Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup plain yogurt; 1/2 cup almond milk; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon almond extract; 1 cup fresh raspberries

Highlighted under: Bright & Healthy Bites

I love starting my mornings with a burst of flavor, and these Raspberry Almond Breakfast Muffins are my go-to choice. The combination of juicy raspberries and nutty almond extract creates a delightful flavor that awakens my senses. I find that the texture is perfectly moist thanks to the yogurt, making these muffins not just delectable, but also a bit healthier than traditional versions. Each bite encourages me to take a moment of joy before diving into the day ahead, and I believe you’ll feel the same once you try them.

Created by

Emily

Last updated on 2026-02-01T22:58:29.046Z

When I first decided to make these Raspberry Almond Breakfast Muffins, I was inspired by the fragrant almond aroma wafting from my kitchen. I incorporated fresh raspberries for their vibrant flavor and natural sweetness, and I found that using yogurt instead of butter kept them moist without compromising on taste. This little substitution also adds a hint of tanginess that really complements the almond.

One detail I learned during my trials is that folding the raspberries gently into the batter helps maintain their integrity, so you end up with stunning bursts of fruit in every muffin. I often prepare a double batch and freeze some for busy mornings, allowing me to enjoy these heavenly treats any time I crave a taste of indulgence!

Why You'll Love These Muffins
Fresh raspberries provide a sweet, tart flavor in every bite.
Versatile enough for breakfast or a midday snack.
Made with yogurt, these muffins are moist and lower in fat.

Perfecting the Muffin Texture

Achieving the ideal muffin texture is all about the balance of wet and dry ingredients. The combination of all-purpose and whole wheat flour not only contributes to flavor but also provides a sturdy structure. The yogurt, meanwhile, adds moisture and makes for a tender crumb. When you mix the ingredients, be cautious not to overmix; this can lead to dense muffins. Instead, stir gently until just combined, allowing some flour streaks to remain.

You’ll know your muffins are ready to come out of the oven when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice the edges browning too quickly, cover the muffins loosely with aluminum foil for the last few minutes of baking to prevent over-baking.

Customizing Your Muffins

While the raspberry-almond combination is delightful, don’t hesitate to get creative with different flavors. For a zesty twist, consider adding lemon zest or using lemon yogurt instead of plain yogurt. If fresh raspberries are out of season, frozen ones will work too—just add them straight from the freezer to avoid breaking them apart in the batter. You can also experiment with nuts like walnuts or pecans for added crunch and flavor.

If you're looking to make this recipe vegan-friendly, substitute the eggs with flax eggs (one tablespoon ground flaxseed mixed with two and a half tablespoons of water per egg) and replace almond milk with any plant-based alternative. These adjustments will still deliver delicious muffins without compromising on taste or texture.

Ingredients

For the Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup plain yogurt
1/2 cup almond milk
1/4 cup vegetable oil
2 large eggs
1 teaspoon almond extract
1 cup fresh raspberries

Mix the dry ingredients separately before incorporating them with the wet ingredients for the best texture.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt until well combined.

Mix Wet Ingredients

In another bowl, mix the yogurt, almond milk, vegetable oil, eggs, and almond extract until smooth.

Combine Mixtures

Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine without overmixing.

Add Raspberries

Gently fold in the raspberries, being careful not to mash them.

Fill Muffin Tin

Spoon the batter into prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins

Bake for 20 minutes or until a toothpick comes out clean. Allow them to cool slightly before serving.

Enjoy these muffins warm or store them in an airtight container for up to a week.

Pro Tips

For an extra touch, sprinkle sliced almonds on top before baking for added crunch.

Storage Tips

To store your Raspberry Almond Breakfast Muffins, let them cool completely before transferring them to an airtight container. They can be kept at room temperature for up to two days. For longer storage, consider freezing them—simply place each muffin in a freezer-safe bag and they'll stay fresh for up to three months. When you're ready to enjoy them, you can thaw them at room temperature or reheat them in a microwave for about 20-30 seconds, giving them that fresh-baked quality.

If you prefer, you can also refrigerate the muffins for up to a week, although this may slightly change their texture. Just remember to wrap them well to prevent drying out. For a quick reheat, pop them in the toaster oven for a few minutes, which will bring back their moistness and enhance the flavor.

Serving Suggestions

These muffins are perfect on their own but can be paired with a variety of toppings for an extra flavor boost. A dollop of Greek yogurt and a drizzle of honey makes a wholesome breakfast option that complements the raspberry notes beautifully. Alternatively, try spreading a thin layer of almond butter for added richness and protein.

For a brunch gathering, consider serving the muffins alongside a fresh fruit salad or a mix of yogurt and granola. This creates a colorful and satisfying spread. If you enjoy a cozy atmosphere, serve them warm with a cup of tea or coffee—nothing beats the comforting aroma of baking in the morning!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

→ How can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.

→ Can I add other fruits?

Absolutely! Blueberries or chopped strawberries would also be delicious in this recipe.

→ How do I store the muffins?

Store in an airtight container at room temperature for up to five days, or freeze for up to three months.