Razzle Dazzle Raspberry Almond Muffin Tops

The top is the best part. You don’t need the bottom. Trust me. The top is that good.

Razzle Dazzle Rasperry Almond Muffin Tops by Katys Kitchen

Oil-free and lightly sweetened, these muffin tops make the perfect breakfast or healthy afternoon snack. The wonderfully nutty flavour you’ll notice comes from the oat flour and almonds. They complement the tart raspberries like a dream.

Razzle Dazzle Rasperry Almond Muffin Tops by Katys Kitchen

Visions of sugar plums  muffin tops dance in my head. :)

You don’t need a fancy muffin top pan for these. I hemmed and hawed over buying one for months, but just couldn’t bring myself to spend another $20 on a pan with only one use. Frankly, I’d rather buy chia seeds. And avocados.

“But Katy, I’m far too busy to fool around with muffin tops!”

No, you’re not. Trust me. They’re easier than whole muffins. No careful spooning into liners. All you have to do is plop them on parchment paper. Like cookies. But bigger. Easier. Healthier.

Razzle Dazzle Rasperry Almond Muffin Tops by Katys Kitchen

They’re fantastically chewy and soft.

In fact, I think I need to stop writing and go eat one right now. Until next time…Katy, out!

Razzle Dazzle Raspberry Almond Muffin Tops

Prep Time: 20 min

Cook Time: 10-12 min

Yield: 6 muffin tops

Ingredients:

  • 1 cup oat flour
  • ¼ cup plus 1 TB ground almonds
  • 1 tsp baking powder
  • 2 TB honey*
  • 1/3 cup buttermilk**
  • 2 TB unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 large egg
  • ½ cup frozen raspberries, chopped

Directions:

  1. Preheat oven to 400 F and line a baking sheet with parchment paper. Do not skip this step! If making your own buttermilk, do so now and set aside.
  2. In a mixing bowl, sift together the oat flour, ground almonds, and baking powder.
  3. In a separate mixing bowl, combine the honey, buttermilk, applesauce, vanilla, and egg. Add the wet ingredients to the dry ingredients, stirring lightly to combine. The batter will be slightly thick.
  4. Chop up the raspberries and fold them into the batter. Drop onto pan at least 2  inches apart and bake 10-12 min, until a toothpick inserted into the centre comes out clean. Let cool on the pan for 5 minutes before transferring to a wire rack.  Once cooled, store in an airtight container for up to a week or freeze for up to a month.

*Note: These muffins are not very sweet, so if you prefer a sweet muffin more like a cake you might want to add a TB or two of honey.

**Note: I made my own buttermilk. Put 1 tsp of lemon juice in a 1/3 cup measure and fill it with almond milk. It should begin curdling right away. If not, add a little more lemon juice.

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

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20 Comments Razzle Dazzle Raspberry Almond Muffin Tops

    1. Katy @ Katy's Kitchen

      I’m sure I have, its vaguely ringing a bell. Maybe I’m thinking of the poppyseed muffin one? :P

      Reply
  1. Cookie and Kate

    I’m so excited to have found this recipe! I’ve wanted to try making muffin tops before, but I’m anti-buying new pans, too. Love the ingredients in these, too.

    Reply
  2. Ashley

    These sound delicious! First I love anything with buttermilk but raspberries make it even better : ) And I do like that you can just drop it on parchment – easy peasy!

    Reply
  3. laurasmess

    What a brilliant idea Katy!! Everyone knows that the muffin top is the best part, but… I do believe this is the first recipe that’s designed to bake just that! Love your blog. This is my first visit to your corner of the internet and I’m loving your gorgeous photography and recipes so far. Thanks for this healthy yummy treat!

    Reply
  4. tala

    just made these and.. I majorly failed :( they came out extremely flat! but they did taste delicious, they just didn’t look too pretty or fluffy like yours! what would you think the reason is behind this?

    Reply
    1. Katy

      Hey Tala! I’m sorry to hear that yours came out too flat. Mine were sort of flat in the pictures though, since they’re supposed to be like muffin tops. I would say they are kind of between a muffin top and a cookie. If you try them again, maybe add 1 tsp of baking soda to the 1 tsp of baking powder. The baking soda should interact with the buttermilk to add a little more lift. Hope this works, and let me know if you try anything :)

      Reply

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