Raspberry Almond Muffins

These muffins are a summer favorite at the inn with our homegrown raspberries or local blueberries.

4 1/2 cups flour
2 tablespoons baking powder
1 1/4 cups sugar
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 cup butter, melted and cooled
1 teaspoon natural almond extract
1/2 cup yogurt or sour cream
1 to 1 1/2 cups fresh raspberries or blueberries
2-3 tablespoons sugar
1/2 cup slivered almonds
1 egg white, slightly beaten

For Topping: Mix almonds with egg white and sugar until almonds are well coated.
Mix dry muffin ingredients together in a medium bowl.
Mix wet ingredients (eggs, milk, butter, sour cream, extract) together.
Make a well in the center of dry ingredients and pour in milk and egg mixture.
Fold wet and dry ingredients together. Do not overmix.
When wet and dry ingredients are almost combined, add raspberries or blueberries and mix gently.
Using ice cream scoop, place batter into muffin pans sprayed with pan release (such as Pam).
Spoon topping onto muffin batter, dividing equally among muffins.
Bake at 400˚ about 22-25 minutes or until test utensil comes clean.
Let cool sightly, then remove muffins from muffin pan.
Makes approximately 2 dozen muffins, depending upon size of pan.

Recipe Summary:
Yield: 20-24 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes

Other recipes by Inn at Ellis River:
Cranberry Orange Pecan Scones
Coco-nut-chip Cookies
Orange Almond Chocolate Chippers
Exotic Double Chocolate Chip Cookies
Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies
Blueberry Banana Muffins With Lemon Glaze
Everything But The Kitchen Sink Granola
Maple Walnut Balls
Pumpkin Pear Muffins
Apple Bread
Triple Chocolate Banana Muffins
Chocolate Cherry Holiday Macaroons
Gingered Pumpkin Bread With Maple Cream Cheese
Cranberry Apricot Baked French Toast

Recipe Provided By:
Inn at Ellis River
Jackson, NH

Detailed Listing | Website

Jackson Bed and Breakfast Inns