Delicious Raspberry Almond Muffins Recipe

1. 1

   Preheat the Oven

   Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

   Make sure the oven is fully preheated for even baking.
2. 2

   Mix Dry Ingredients

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and baking soda.

   Sift the flour for a lighter texture.
3. 3

   Combine Wet Ingredients

   In another bowl, mix the melted butter, egg, milk, and vanilla extract until well combined.

   Let the butter cool slightly before adding to avoid scrambling the egg.
4. 4

   Combine Mixtures

   Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

   A few lumps are okay; this helps keep the muffins tender.
5. 5

   Fold in Raspberries

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

   Frozen raspberries may bleed more color into the batter.
6. 6

   Fill Muffin Cups

   Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle sliced almonds on top if desired.

   Use an ice cream scoop for even portions.
7. 7

   Bake

   Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   Check at 20 minutes to avoid overbaking.
8. 8

   Cool and Serve

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

   Enjoy warm or at room temperature.

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