these bakery style raspberry almond streusel muffins are packed with flavor and texture. they're generously spiced with chai and filled with tart raspberries. each muffin is topped with a crunchy brown sugar almond streusel and drizzle of lemon maple glaze.
4 tbsp (57g)unsalted butter, evenly cubed into small pieces
raspberry almond muffins
1 3/4 c (210g)all purpose flour
1/3 c (32-37g)almond flour
2tsp baking powder
2-3 tsp chai spice sub with pumpkin or pie spice blends or ground cinnamon
1/2 tsp salt
4 tbsp (57g)unsalted butter, melted
1/4 c (59ml)canola oil or other neutral baking oil
1c (200g)granulated sugar
2(114g)large eggs, room temperature
1tsp (5ml)vanilla extract
1/4tsp almond extract, optional but recommended
1/2 c (118ml)buttermilk
1/2 c (118ml)greek yogurt or sour cream
2c (250g)fresh or frozen raspberries see notes
lemon maple glaze
1c (125g)powdered sugar, sifted
1tbsp (30ml)pure maple syrup
1-2 tbsp (30-60ml)lemon juice
Line a 12 ct. muffin pan with cupcake or muffin liners. Set aside. Preheat the oven to 400 F (204 C). If making your own buttermilk, add 1 1/2 tsp lemon juice to the 1/2 c whole milk now. It needs about 10 minutes to curdle.
Whisk together the dry ingredients for the streusel topping in a small mixing bowl. Work in the cubes of butter until the mixture comes together into coarse pieces of sand, with some larger pieces mixed in. Set the bowl in the fridge to chill while preparing the muffins.
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.
Let the muffins rest in the fridge for 15-20 minutes. This brief rest period helps to hydrate the flours and will result in a higher lift, making them bakery style. *If you would like to skip this step, feel free. I like to use this time to clean up and get everything prepped for the last steps of the recipe.
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. THEN REDUCE the oven temperature to 350 F (177C) for the remaining time. Fresh raspberries will bake for an additional 10 minutes (18-20 minutes total)Frozen raspberries will bake for an additional 15-18 minutes (25-28 minutes total)The muffins are done when a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
Cool the muffins in the pan on a cooling rack for 30 minutes. While the muffins are cooling, mix the glaze.Remove the muffins to cool further on the cooling rack. Drizzle the lemon maple glaze on top. Allow 45-60 minutes to fully set the glaze.
fresh vs. frozen raspberries: this is up to you! in fact, use any sweet and tart berry or stone fruit in place of the raspberries. if using frozen:
do not thaw the berries before mixing into the batter
coat the frozen berries in 1 tsp flour prior to mixing in the batter
DIY chai spice:one of the first things I do at the start of a new baking season is mix up a batch of spices. for autumn its chai spice and pumpkin spice. this blend is one I have used for a long time. it makes a lot, so scale down as needed.
3 tbsp ground ginger (16g)
2 tbsp ground cinnamon (15g)
1 tbsp ground allspice (6g)
1 tbsp ground cardamon (6g)
1.5 tsp ground nutmeg (3.5g)
1.5 tsp ground cloves (3.5g)
place all ingredients in a bowl. mix well to combine