From-the-Freezer Raspberry-Almond Muffins | America's Test Kitchen
What if you could keep a stash of ready-to-bake muffins in your freezer at all times—and bake off only as many as you need? This formula shows you how.
Keywords
- Desserts or Baked Goods
- Fruit
- Breakfast & Brunch
- Make Ahead
- Vegetarian
Ingredients
- 2 cups (10 ounces/283 grams) frozen raspberries
- 2 large eggs
- ½ cup vegetable oil
- 1¼ cups buttermilk
- 1 cup (7 ounces/198 grams) granulated sugar
- 2 teaspoons grated lemon zest , divided
- ½ teaspoon almond extract
- 2½ cups (12½ ounces/354 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 tablespoons turbinado sugar
More Like This
From-the-Freezer Blueberry-Cinnamon Muffins | America's Test Kitchen
americastestkitchen.com
From-the-Freezer Chocolate–Candied Ginger Muffins | America's Test Kitchen
americastestkitchen.com
Anytime Cranberry-Orange Muffins | America's Test Kitchen
americastestkitchen.com
Raspberry Almond Muffins Recipe | Better Homes & Gardens Australia
bhg.com.au
Raspberry Almond Muffins | Dairy Farmers of Manitoba | DFM
dairyfarmersmb.ca
Almond and Raspberry Small Cakes - Recipes List
recipes-list.com
Raspberry Almond Muffins
civilizedcaveman.com
Raspberry Almond Muffins — Amoretti
amoretti.com