Made with almond flour, these muffins have a lot going for them in both the flavor and texture departments. Fresh raspberries brighten up the almond flavored base, while chopped almonds add extra crunch to the generous streusel topping. A gooey, sweet white glaze not only gussies up their look, it also adds just the right touch of sweetness to counter the tartness of the berries. These muffins are obviously best made when the raspberries are in season, June through August, but are still pretty darned delicious when made with individually quick-frozen (IQF) berries (not the ones in syrup).
Makes 12 muffins
Almond Crumble Topping:
- 1/2 cup plus 1 tablespoon (73 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup (108 grams) firmly packed light brown sugar
- 1/3 cup (50 grams) whole blanched almonds, coarsely chopped
- 5 tablespoons (70 grams) unsalted butter, cut into 1/2-inch pieces and softened
- 1 cup (165 grams) fresh or frozen (unthawed) raspberries
- 1 cup (130 grams) all-purpose flour
- 1 cup (90 grams) almond flour
- 2/3 cup (144 grams) light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- ¾ cup (181 grams) sour cream
- ¼ cup (60 grams) whole milk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 cup (115 grams) confectioners’ sugar
- ¼ cup (58 grams) heavy cream
- 1 teaspoon vanilla paste or extract
Make the topping:
- In a medium bowl, stir together the flour, cinnamon and brown sugar. Stir in the almonds, then add the butter pieces and, stir and mash the mixture with a fork until the topping is crumbly. Set aside.
Make the muffins:
- Preheat the oven to 350°F. Line a 12-cup standard muffins pan with paper liners.
- In a large bowl, stir together the all-purpose flour, almond flour, brown sugar, baking powder, cinnamon, and salt. Make a well in the center.
- In a medium bowl, whisk together the egg, sour cream and milk until combined. Whisk in the vanilla and almond extract and the melted butter. Pour the sour cream mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined. Add the raspberries and fold in just to distribute evenly. Do not overmix. Evenly divide the batter among the prepared muffin cups. Evenly divide the crumble topping among the muffins, sprinkling it on top (it will seem like a lot, but this is ok!).
- Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan set on a wire rack for 10 minutes then carefully lift each muffin out and place on the rack.
Make the glaze:
- In a small bowl, whisk together the confectioners’ sugar, cream and vanilla until smooth. Spoon or pipe some glaze into the center of each warm muffin, letting it gradually spread over the top. Serve the muffins warm or cool, as you prefer. Store the muffins in an airtight container in the refrigerator for up to 5 days. (Unglazed muffins can be stored at room temperature for up to 2 days.)