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.
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.
Stir in the dry ingredients with a spoon or spatula until just combined.
Fold in the fresh or frozen raspberries
Fold in the fresh or frozen raspberries. Let the muffin batter rest for 20 minutes.
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.
the oven temperature to
350 F (177C) for the remaining time.
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.
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