August 28, 2020

Raspberry Almond Muffins with Vanilla Icing

Raspberry Almond Muffins with Vanilla Icing are vanilla muffins filled with fresh raspberries and topped with sliced almonds, vanilla icing, and more fresh raspberries. The farm stand raspberries are so beautiful this time of year, that I just had to bake my very favorite raspberry muffins. They are so quick and easy to make, that you will be enjoying them in less than one hour, from start to finish.

The Equipment You’ll Need

A Muffin Tin- You’ll need a twelve cup muffin tin to make these muffins.
An Electric Mixer- This is optional because these muffins can easily be stirred together with a wooden spoon.
A Food Scale- I always weigh my flour so I don’t put in too much.
A Sieve- I always sift together my dry ingredients in a sieve.

The Ingredients You’ll Need to Make Raspberry Almond Muffins with Vanilla Icing

Fresh Raspberries- You’ll need very fresh raspberries to make these muffins. I recommend making these muffins the same day you buy your raspberries.
Sliced Almonds- You’ll need sliced, not slivered or whole, almonds for this recipe.
Sour Cream- Don’t use low fat.
Butter- It is very important to use unsalted butter, that has been softened, for this recipe.

How I Made my Muffins

First, I softened my butter. Since it is summer, even with the air conditioning, I just sliced my butter up on a plate, and it softened up while I measured out all the ingredients.
Next, I creamed the butter and sugar together in my electric mixer. Then, I added the eggs.
Next, I sifted together the dry ingredients, and then mixed them into the wet ingredients.
Next, I stirred in the sour cream and vanilla, being careful not to overmix the batter.
Then, I baked and cooled the muffins.
Finally, I made the vanilla icing and drizzled it on.

I hope you’ll try these easy and delicious breakfast treats. I truly love baking with berries all summer long; it just wouldn’t seem like summer to me without these beautiful red raspberries and these sweet and beautiful muffins.

Raspberry Almond Muffins with Vanilla Icing

Raspberry filled Vanilla Muffins topped with sliced almonds and vanilla icing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

cooling time 15

Total Time 50

Course Bread

Cuisine American

Servings

Ingredients

1 cup sugar
8 tbsp. +4 tsp. divided unsalted butter, softened
2 eggs, at room
2 cups flour (240g)
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup sour cream, at roo
2 tsp. vanilla
2 cups raspberries
½ cup sliced almonds
1 cup sifted confectioner's sugar

Instructions

Preheat the oven to 350 degrees and line your muffin tin with cupcake liners.
In a large mixing bowl, cream together the sugar and 8 tablespoons of the butter, and then beat in the eggs, one at a time.
Sift together the flour, baking powder, salt, and baking soda and then stir them gently into the sugar/butter/eggs. Mix until just combined and then add in the sour cream and one teaspoon of vanilla.
Add half the batter to the muffin cups, and then add one cup of the raspberries. Top with the rest of the batter.
Sprinkle on the almonds, and bake for 20 minutes. Let cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and let cool on the rack an additional 10 minutes.
Stir together the confectioner's sugar with 4 tsp. of butter and one teaspoon of vanilla. Stir in four teaspoons of water, one teaspoon at a time, until the icing is a good drizzling consistency. Drizzle on the icing, and top each muffin with more raspberries.