Up your breakfast game with these delicious raspberry muffins. Muffins are one of those go-to make ahead breakfast or snack items that I love to make because they store so well and the whole family loves them. I love using all types of berries in muffins, but I am all about raspberries and their slight tartness that they give the muffins. That tartness and the subtle hint of almond extract and a crumbly topping makes these muffins as good as your favorite local bakery muffins. This recipe for raspberry almond streusel muffins is one that you are going to want to make on repeat.

This muffin recipe is not only super tasty, but it’s also a simple batter to whip up. So simple in fact, that you don’t even need a mixer to make it happen. Whether you decide to enjoy these muffins for breakfast or for a snack, they will be a hit with adults and kids alike. I love making a batch at the beginning of the week and having something ready to go to make my mornings go smoothly or they are great for an afternoon snack with a cup of tea or coffee.

These raspberry almond streusel muffins are light and fluffy and I just love the beautiful color of the raspberries throughout each muffin. I can’t wait for you to give this recipe a try for yourself.

Here are some variations you can try out with these muffins:

Use any other type of berry that you prefer.
Use frozen raspberries. Just let them thaw and drain any excess liquid.
Use vanilla extract instead of almond extract.
Use whole wheat flour instead of all purpose.
Swap regular sugar for coconut sugar or brown sugar.
Omit the almonds to make them nut free in the topping.

If you love muffins as much as we do, then you also might want to try out my healthier whole wheat chocolate muffins, apple cinnamon streusel muffins, or chocolate chunk zucchini muffins.

Ingredients:

1 3/4 Cups All Purpose Flour
1/2 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Sugar
1 Egg
3/4 Milk
1/3 Cup Avocado Oil
1 Tsp. Almond Extract
1 Cup Fresh Raspberries

For the Topping:

2 1/2 Tbsp. All Purpose Flour
1/4 Cup Sugar
2 Tbsp. Chopped Almond Slices
1/2 Tsp. Cinnamon
2 Tbsp. Cold Salted Butter, diced small

Directions:

Preheat oven to 400 degrees.
Combine flour, baking powder, salt, and sugar in a large bowl.
In another bowl whisk together egg, milk, oil, and almond extract until combine.
Add wet ingredients into the dry ones and combine until batter is just mixed.
Chop raspberries roughly and then add them to the batter and fold them in until evenly distributed.
Make topping by combining flour, sugar, almonds, and cinnamon in a small bowl and add butter working it in with your hands until the mixture is crumbly.
Spoon muffin mixture into a muffin pan lined with muffin liners (or grease it well) and add batter, filling 3/4 full.
Top with a little bit of the streusel topping on each muffin and bake for 12-15 minutes until muffins are cooked through.

How good do these muffins look? They are just the perfect way to kickstart any day!

Raspberry Almond Streusel Muffins

Here are some variations you can try out with these muffins: