Raspberry Almond Praline Muffins

Is there such a thing as a bad muffin?  I mean, I’m sure there is, but I don’t think I’ve ever had one. Blueberry or banana, chocolate-studded or crumb-topped, mini or jumbo, I love them all.

Raspberry Almond Praline Muffins | {Five Heart Home}
With that being said, these are really good muffins, y’all.  As in, I-could-eat-them-every-morning-for-breakfast-and-every-afternoon-for-a-snack good.  As in, I-kind-of-have-to-force-myself-to-share-them-with-my-kids good.  Yes, even in my undiscriminatory muffin love, I can recognize that this muffin is something special.  For one thing, this muffin features raspberries, one of my favorite fruits.  This muffin’s tender texture is contrasted by toasted almonds.  And this muffin is topped with a buttery, sugary, crumbly topping that elevates it beyond the status of basic.

Raspberry Almond Praline Muffins  |  {Five Heart Home}
It would be very easy to swap out the fruit in this recipe if you have something other than raspberries on hand (blueberries, strawberries, peaches, or apples would all be delightful), and you could also substitute a different type of nut.  I do think that toasting the nuts is an important step in this recipe because it helps them to stay crunchy when enveloped by all that muffiny goodness.  Believe me…the few extra minutes that toasting requires are worth it.

Raspberry Almond Praline Muffins  |  {Five Heart Home}
So why not brighten someone’s morning with a basket of scrumptious homemade muffins?  They’d make a lovely addition to your breakfast table, and they would also make a thoughtful and sure-to-be-appreciated gesture when shared with coworkers, neighbors, friends, your kids’ teachers, the mailman, or just about anyone else who fits the criteria of (1.) needing to eat breakfast, and (2.) enjoying truly tasty baked goods.

Raspberry Almond Praline Muffins  |  {Five Heart Home}
If I haven’t already convinced you, allow me sum it all up: you really, really need to try these muffins. And when you do, I hope you love them as much as my family does!

Raspberry Almond Praline Muffins

Yield: 24 muffins

Raspberry Almond Praline Muffins

These marvelous muffins are studded with sweet raspberries and topped with a sugary, buttery, almond crumb topping.


  • 3 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1 cup milk
  • 2/3 cup vegetable OR coconut oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup sliced almonds, toasted
  • 2 cups (about 10 ounces) fresh raspberries
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped almonds
  • 2 tablespoons cold butter


  1. Prepare two 12-cup muffin pans by lining with paper or foil cupcake liners. Preheat oven to 350°F. Toast almonds by spreading out on a baking sheet and placing in oven for 5 to 7 minutes or until light golden brown, watching carefully and shaking pan every few minutes. When almonds are toasted, remove from oven, allow to cool, and increase oven temperature to 400°F.
  2. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, blend sugar, milk, oil, eggs, and vanilla until well incorporated. Slowly add milk mixture to dry ingredients and stir until just moistened. Gently fold in almonds and raspberries.
  3. To prepare topping, use a fork, two knifes, or a mini food processor to cut butter into brown sugar and almonds until crumbly.
  4. Fill each muffin cup 2/3 full with batter and sprinkle with crumb topping. Bake in preheated 400°F oven for 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for five minutes before removing onto wire rack to finish cooling.


For more wholesome muffins, you may substitute whole wheat pastry flour for 2 cups of the all-purpose flour.

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Adapted from Taste of Home Celebrations.


This post is linked to Kitchen Fun & Crafty Friday Link Party #72 at Kitchen Fun With My 3 Sons, Weekend Potluck #74 at The Country Cook, and Super Summer Saturday at The Chirping Moms.




  1. These look yummy, I’ve never tried raspberry and almond together but I imagine that it’s a great combination.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Laura! I think raspberry and almond go really well together. But of course, I haven’t found any fruit/nut combos that I don’t like! 😉

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