Double Chocolate Raspberry Almond Muffins. These bakery size breakfast treats feature semisweet chocolate, white chocolate, fresh raspberries, almond butter, sliced almonds, and vanilla bean paste. Best served fresh from the oven with a smattering of butter or raspberry jam.
While I’m not known to eat too many raspberries out of hand, I do love to bake and create desserts with them. They pair well with other berries, with citrus, with stone fruits. Nuts, chocolate and spice love raspberries. Their sweet, tart flavor, and vivid rich red color are highly desirable and fun to put to.
Raspberries are particularly perishable, so it is wise to have an idea of what you will be doing with your berries before procuring them. The berries are generally packaged in a single layer to protect them from crushing each other. Raspberries are hollow so rinsing the berries can mean they retain a good bit of that water inside their hollow shape.
When I have berries past their prime, I will turn them into raspberry puree, sauce, or compote and extend their useful life. These mixes and blends are delicious on their own, and incredibly handy for topping desserts, tart making, cake filling, flavoring frostings, etc.
Why You Should Make These Muffins
- chocolate + raspberry + almond is delicious.
- just the right balance of sweet and tart.
- these are delicious slightly warm with a bit of jam.
- these jumbo bakery size muffins are perfect brunch fare.
- muffins store well in an airtight container.
How To Make These Double Chocolate Raspberry Almond Muffins
This muffin batter comes together with a few bowls, a whisk, and a spatula.
All-purpose flour, almond flour, baking powder and sea salt are combined in one bowl, whisked and set aside.
Milk and fresh lemon juice are combined in a second bowl, or measuring cup, and set aside.
Melted butter, almond butter, vegetable oil, and vanilla bean paste are combined in a third bowl, whisked to combine and set aside.
Sugar and egg are whisked together until smooth in a fourth bowl. The milk mixture is added to this sugar mixture and whisked until well combined. The butter mixture is added to the sugar mixture and whisked until well combined.
The sugar mixture is added to the flour mixture and folded in until few visible streaks of flour remain. Fresh raspberries, sliced almonds, white chocolate, and semisweet chocolate are folded in. Avoid over mixing. A few lumps are okay.
The muffin batter is divided evenly into a prepared 6-cup jumbo or 12-cup regular muffin tin. The muffins are baked in a hot oven until golden, firm to the touch, and a toothpick inserted in the center comes out clean. The muffins are cooled on a wire rack. Leftover muffins are stored in an airtight container at room temperature.
Other Muffin Recipes You Might Enjoy
Some of our most popular muffin recipes include peach blueberry muffins, lemon ricotta blueberry muffins, banana pecan muffins, pumpkin banana chocolate muffins, and raspberry cheesecake muffins.
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Double Chocolate Raspberry Almond Muffins
- 1 (6 cup) jumbo muffin pan
- 256 grams all-purpose flour (2 cups)
- 64 grams almond flour (2/3 cup)
- 13 grams baking powder (2-1/2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 180 grams whole milk (3/4 cup)
- 30 grams fresh lemon juice (2 tablespoons)
- 42 grams unsalted butter (3 tablespoons), melted and cooled
- 14 grams almond butter (1 tablespoon)
- 53 grams vegetable oil (1/4 cup)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 200 grams granulated sugar (1 cup)
- 100 grams egg (2 large)
- 166 grams fresh raspberries (1 cup)
- 25 grams sliced almonds (1/3 cup)
- 55 grams semisweet chocolate chips (1/3 cup)
- 55 grams white chocolate chips (1/3 cup)
- Preheat oven to 425 degrees F. Spray jumbo muffin tin with nonstick cooking spray or line with jumbo cupcake paper liners. Set aside.
- Add all-purpose flour, almond flour, baking powder, and sea salt to large mixing bowl. Whisk to combine. Set aside.
- Add whole milk and fresh lemon juice to small bowl. Whisk to combine. Set aside for several minutes.
- Add melted butter, almond butter, vegetable oil, and vanilla bean extract to small bowl. Whisk to combine. Set aside.
- Add sugar and eggs to large mixing bowl. Whisk until smooth, about 1 to 2 minutes.
- Add melted butter mixture to sugar mixture. Whisk until smooth.
- Add milk mixture to sugar mixture. Whisk until smooth.
- Add wet ingredients to dry ingredients. Fold in using large spatula. A few streaks of flour still visible is okay.
- Add fresh raspberries, sliced almonds, semisweet chocolate chips and white chocolate chips to muffin batter. Fold in using large spatula until evenly distributed. Avoid over mixing.
- Divide the muffin batter evenly into the prepared muffin pan. Adorn each muffin with a few extra sliced almonds and chocolate chips, if desired.
- Bake muffins for 20 minutes in preheated oven, or until tops are golden and firm to the touch.
- Remove muffin pan from oven and cool on wire rack for 10 minutes. Remove muffins from muffin pan and cool completely.