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Two golden brown almond raisin muffins on a cooling rack dusted with powdered sugar.

Almond Raisin Muffins

These Almond Raisin Muffins are moist, lightly sweet, and packed with nutty flavor and chewy raisins. Perfect for breakfast, brunch, or a healthy snack on the go!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour or whole wheat flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 2 eggs lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp almond extract
Add-ins
  • 1/2 cup raisins
  • 1/3 cup sliced almonds plus extra for topping

Equipment

  • Mixing bowls
  • Whisk
  • Muffin Tin
  • Paper Liners

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine eggs, milk, oil, and almond extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in raisins and sliced almonds.
  6. Divide the batter evenly among the muffin cups. Sprinkle with extra almonds if desired.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Notes

For a dairy-free version, use almond milk and coconut oil. These muffins stay fresh for up to 3 days at room temperature or freeze well for up to a month.