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A muffin tin holds twelve golden-brown muffins, some with visible berry pieces—one compartment is empty, hinting at a popular recipe for raspberry lemon almond muffins.

Recipe for Raspberry Lemon Almond Muffins

Sarita Harbour
These raspberry lemon almond muffins are a healthy lunchbox snack or make a great breakfast on-the-go.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Bread and Quickbreads
Cuisine American
Servings 12

Equipment

Ingredients
  

  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • 1 cup quick cooking oats
  • ¾ cups brown sugar
  • 1 tablespoon grated lemon rind
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ teaspoon pure almond extract
  • 2 tbsps vinegar
  • 1 cup plus 2 tbsps almond milk OR oat milk
  • 1 cup frozen raspberries

Instructions
 

  • Set oven temperature at 375 degrees F.
  • Grease one 12 muffin pan.
  • Combine vinegar and milk in a small bowl.
  • Whisk all dry ingredients together in a large bowl.
  • Combine eggs, vegetable oil, and almond extract.
  • Add milk and vinegar mixture to egg mixture.
  • Combine.
  • Add wet ingredients to dry ingredients.
  • Fold in frozen raspberries.
  • Mix gently.
  • Spoon into muffin cups.
  • Bake at 375 degrees for 20 to 25 minutes.
  • Cool in muffin pan on a baking rack for five minutes.
  • Remove to baking rack, cool completely.

Notes

Use 2 teaspoons of baking soda if you don't have baking powder and cream of tartar.
Keyword almond milk muffins, raspberry lemon almond muffins, raspberry lemon muffins, raspberry muffins
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