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Raspberry, Almond & White Chocolate Muffins

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Raspberry, Almond & White Chocolate Muffins are made with a mixture of flour and ground almonds to make them utterly moist and delicious!

Raspberry, Almond and White Chocolate Muffins, cake, mother's day, fruity muffins, nutritious, easy, quick

It probably hasn’t escaped your notice that it will be Mother’s Day on Sunday 15th March so I thought I would make some muffins that children could bake for or with their mums.

When I think of mums I think of pink so the raspberries that were sitting in my freezer came to mind. Then there was the abundance of ground and flaked almonds left over from Christmas which I thought would go perfectly and finally white chocolate to contrast the tartness of the raspberries!

Raspberry, Almond and White Chocolate Muffins, cake, mother's day, fruity muffins, nutritious, easy, quick

My husband doesn’t eat berries and my daughter when she heard I’d baked said “Great, it doesn’t have fruit in it though”?

But who wolfed down 2 muffins on the same day, yep, they did as well as myself and my son!

I’ve never had ground almonds in a muffin before but they give a lovely hint of marzipan flavour and as everyone who knows me will tell you, I’m a huge marzipan fan.

My experiment using half-ground almonds instead of flour has inspired me to explore other cake ideas so watch this space!

Have you created a fabulous cake recipe while trying to clear your cupboards etc? Do let me know in the comments below!

Raspberry, Almond and White Chocolate Muffins, cake, mother's day, fruity muffins, nutritious, easy, quick

More Fruity Muffins Recipes

Raspberry, Almond and White Chocolate Muffins, cake, mother's day, fruity muffins, nutritious, easy, quick

I’m sure you’ll love these delicious raspberry muffins.

Raspberry, Almond & White Chocolate Muffins Pinterest image

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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4.84 from 18 votes
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Raspberry, Almond & White Chocolate Muffins

Delicious muffins packed full of raspberries, ground almonds and white chocolate.
Course Snack, teatime
Cuisine American, British
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 18
Author Camilla Hawkins

Ingredients

  • 150 g Plain flour
  • ¼ tsp Salt
  • 2 tsp Baking powder
  • 150 g Ground almonds
  • 2 tsp Vanilla sugar
  • 200 g Frozen raspberries
  • 150 g Caster sugar
  • 100 g White chocolate chopped into small chunks
  • 2 Large eggs lightly beaten
  • 150 ml Light olive oil
  • 200 g Greek yogurt

Topping

  • 2 handfuls flaked almonds

Instructions

  • Pre-heat oven to 180⁰C.
  • Line 2 muffin trays with 18 muffin cases.
  • Sift the flour, baking powder and salt into a large bowl and then mix in the ground almonds.
  • In a separate bowl whisk together the egg, oil and yogurt.
  • To the flour mixture add the sugar, vanilla sugar, raspberries and chocolate chunks mixing well.
  • Add the oil mixture and mix in with a wooden spoon until just combined.
  • Spoon the mixture into the muffin cases and top with a few flaked almonds.
  • Bake in oven for 25 – 27 minutes until spring back to the touch.
  • Allow to cool for five minutes before transferring to a wire rack to cool fully.

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Comments

  4. Lisa Williams

    They look so tasty and squidgy exactly what I look for in a muffin 🙂 Thank you for the recipe 🙂

    Reply

  5. olivia Kirby

    I love making muffins, great for using up fruit. I love almonds so these would be a hit with me!

    Reply

  7. Alison Johnson

    These do look very tasty & would make a good change from the traditional plain choc chip muffins I end up making every Saturday. Not sure I would put the flaked almonds on the top as my son would pick at them & complain. The almonds inside he’d never know about!

    Reply

    • Camilla

      Thanks Alison;-) You could always just decorate half with almonds, I often taylor food here to different tastes eg blackberries at one end of an apple crumble:=_

      Reply

  12. Kirsty Fox

    These look absolutely delicious, I’m always looking for different ways to use raspberries and this is a fab idea

    Reply

  15. Heather Haigh

    That sounds like a lovely combination. I always have loads of raspberries in the garden, so I’ll bookmark this one.

    Reply

  16. Rosie Wilcock

    I am definitely going to try this recipe out but replace the white chocolate with dark as I’m not keen on the white variety but they do look delicious< thank you for a great blog

    Reply

  22. Daniela James

    I made this with my daughter on Sunday – look and taste delicious!!! Thank you for the recipe <3

    Reply

  31. kellie@foodtoglow

    I think of pink too, although my Mother’s day recipe involves parsnips – LOL! These look fantastic but I don’t think I could make and share them. Unless it was two batches, of course. I might drop a hint to my daughter…

    Reply

  34. Iris

    These look so tempting – I might bake a batch and then send my mum the recipe, that’s the only way to share them with a sea between us 😛 Mother Day isn’t until May in Italy, but any excuse to spread the love for muffins is good, right?

    Reply

  35. PeterDelicious

    I love these types of recipes – clear outs! I just made a yogurt pot cake with cornmeal that was just hanging around, and I prefer it to the non-cornmeal version.

    Reply

  41. Karen

    Hi, these look lovely but the instructions mention oil but oil is not one of the ingredients listed. Is there oil in these
    & if so, how much? Thanks!

    Reply

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