Raspberry Almond ‘Stud’ Muffins

In honor of Valentine’s Day we baked up a special treat, these delicious raspberry almond muffins.  But don’t be confused… these aren’t just any muffins… these are ‘stud’ muffins!

Muffin Ingredients:

  • 1 cup sliced almonds, divided
  • 1/2 cup of unsalted butter, room temperature
  • 2/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1 1/2 cups all purpose flower
  • 1/2 cup cake flower
  • 1 cup fresh raspberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of sour creme
  • 1 cup of milk

Crumb Topping Ingredients:

  • 1 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup of sliced almonds

Preheat oven to 375.  Place the sliced almonds on a lined baking sheet and toast for five minutes.  Reduce the oven temp to 350.  Cream butter and both types of sugar in the bowl of an electric mixer fitted with the paddle attachment,  at medium high speed for roughly three minutes, until the mixture is light and fluffy.  Reduce the speed to medium low and dd the eggs one at a time, beating them in completely.  Add the almond extract.

In a large bowl combine the all purpose flour, cake flour, baking powder, baking soda and salt.  Whisk to combine.   Add the dry mixture slowly into the mixer until just combined.  Take the bowl off the electric base, add the milk and sour cream and mix with a spatula.  Finally, fold in 1/2 cup of the toasted almonds and  the 1 cup fresh raspberries.

In another small bowl, combine 1 cup all purpose flour, 1 teaspoon baking powder, and a pinch of salt and whisk to combine.  Add 3 tablespoons of light brown sugar, 2 tablespoons of granulated sugar, and the remaining toasted almonds and mix.  Cut the 6 tablespoons of butter into the mixture and combine using either a fork or your CLEAN fingers until a crumbly mixture is achieved.

Either line or grease 24 muffin cups and divide the batter evenly between them with a spoon.  Sprinkle crumb topping onto each and bake for 25 minutes or until they are a light golden brown and a toothpick comes out cleanly.

To make the ‘stud’ muffin topper we simply used applique letters, available in any craft store (ours are from Target), and drink sticks.

The result is a sweet treat that any guy would be thrilled to wake up to on Valentine’s Day, or any other morning.  Happy baking!

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9 Responses to Stud Muffins

  1. Alyssa says:

    Hahaha stop it. These are too cute!

  2. These are so cute! I can’t say I’ve ever had an almond muffin before but I’m intrigued to try them.


  3. Alice says:

    Raspberry AND almond? This sounds do amazing. Thanks for sharing the recipe and your amazing photos. I can’t wait to attempt (and possibly, most likely fail) at baking them! :p

    of http://borderlinefab.wordpress.com

  4. chalonjoanne says:

    I will try it, seems to be delicious!!

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