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Easy Raspberry & Almond Muffins

It’s never been easier to whip up a batch of impressively fruity muffins!


  • Preheat the oven to 190C and line a muffin tin with 18 muffin cases.

  • In a mixing bowl, combine the flour, sugar, baking powder and salt together.

  • In a separate bowl, whisk the eggs and milk, melted butter and almond extract together.

  • Tip the egg mixture in to the flour mixture and gently stir. Add the raspberries and almond slices and fold in to the batter.

  • Spoon the muffin mixture evenly in to the muffin cases, place in the oven and bake for 20 minutes or until the muffins are springy.

  • Leave to cool and serve.

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