Blueberry might not be the top muffin flavor in your house after you try this recipe.
Good morning, honey.
Start the day on a sweet note with fruit-and-nut muffins served with aflavored butter.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
These Raspberry-Almond Muffins with Honey Butter are the perfect treat for breakfast in bed or your brunch spread.
Tart and slightly-sweet, these muffins boast an extra-tender texture, with a soft top and lightly caramelized sides.
The almond flour gives these muffins an especially tender crumb, as well as that signature almond-y sweetness.
Lightly grease a 12-cup muffin pan with cooking spray.
Gradually add flour mixture to butter mixture, stirring just until combined.
Coarsely crush 1 cup of the raspberries in a small bowl.
Fold crushed raspberries into batter.
Spoon batter into prepared muffin cups.
Top with almonds and remaining 1 cup raspberries.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 20 minutes.
Cool muffins in pan 5 minutes.
Transfer to a wire rack to cool slightly before serving, about 10 minutes.
Meanwhile, stir together softened butter and remaining 14 cup honey and 14 teaspoon salt until well combined.
Serve warm muffins with honey butter.
Berry Honey Butter
Omit salt; stir 12 cup chopped fresh berries into honey butter until combined.
Chai Honey Butter
Omit salt, and stir 14 tsp.
each ground cinnamon, cardamom, and ginger and a pinch of black pepper into honey butter until combined.
Orange-Vanilla Honey Butter
Stir 12 tsp.
freshly grated orange zest and 12 tsp.
vanilla bean paste into honey butter until combined.
