Raspberry Muffins
Ingredients
Streusel Topping
-
½
cup
rolled oats
-
¼
cup
all-purpose flour
-
¼
cup
slivered almonds
-
¼
cup
light brown sugar
-
4
tablespoons
cold unsalted butter
-
¼
teaspoon
almond extract
Dry Muffin Ingredients
-
1.75
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
salt
-
1
tablespoon
lemon zest
-
⅓
cup
light brown sugar
-
1
pint
fresh raspberries
Wet Muffin Ingredients
-
½
teaspoon
almond extract
-
3
tablespoons
unsalted butter, melted
-
¼
cup
avocado oil or applesauce
-
½
cup
almond milk
-
2
tablespoons
any milk
-
2
large
eggs
Instructions
- Preheat the oven to 350ºF and line a muffin tin with paper cups.
- Prepare the streusel topping by mixing all its ingredients until a crumble forms, then set aside.
- In a bowl, combine the dry ingredients: flour, baking powder, and salt.
- In a separate bowl, cream together lemon zest, brown sugar, almond extract, and butter until fluffy.
- Add avocado oil, eggs, and milk to the creamed mixture and mix until combined.
- Combine the dry ingredients with the wet mixture, then fold in the raspberries.
- Fill each muffin cup about ¾ full and sprinkle with the streusel topping.
- Bake for 18-22 minutes or until cooked through.
Nutrition Facts (estimated)
Servings
12
Calories
236
Total fat
9g
Total carbohydrates
35g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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