Raspberry Almond Muffins

These bakery style muffins are made from a fluffy chai spiced cake filled with tart raspberries, topped with  a crunchy brown sugar streusel and lemon maple glaze.

Whisk the flours, baking powder, chai spice and salt together until well combined.

Step 1:  

Whisk the melted butter, oil, sugar, eggs, vanilla, buttermilk and yogurt together until smooth and well combined. The liquid will be a pale yellow once all is mixed together.

Step 2:  

Stir in the dry ingredients with a spoon or spatula until just combined.

Step 3:  

Fold in the fresh or frozen raspberries.

Step 4:  

Fold in the fresh or frozen raspberries. Let the muffin batter rest for 20 minutes.

Step 5:  

Scoop the muffin batter into each lined muffin tin. Top with the streusel. Press the streusel gently into the muffin batter. Bake at 400 F (204C) for 10 minutes. Reduce the oven temperature to 350 F (177C) for the remaining time.

Step 6:  

Cool the muffins in the pan on a cooling rack and mix the maple lemon glaze. Once the muffins cool, drizzle the lemon maple glaze on top.

Step 7:  

Get the recipe by clicking on the button below!