Jumbo Raspberry Almond Streusel Muffins

Jumbo Raspberry Almond Muffins
Perfectly moist Jumbo Raspberry Almond Muffins for breakfast or brunch!

You know those mornings when all you want is a gigantic muffin and an even larger cup of coffee? Well, these Jumbo Raspberry Almond Streusel Muffins are perfect for those mornings. These muffins are perfectly moist and flavorful and very filling. Raspberries and almonds are common flavor pairings so it’s no surprise that these muffins taste amazing. The crunch of almonds in the streusel is a great addition to the texture of these muffins, as well. If you like muffins, make sure you check out my other muffin recipes!

You know how meal prep is all the rage right now? I’m absolutely horrible at it. I mean, sometimes I pack leftovers from dinner the previous night, but I usually leave lunch prep to The Fiance. For real, I would probably starve or be severely malnourished without him. The absolute closest I’ve come to meal prep has been making these muffins over the weekend so I have breakfast for the week. And I have to say, I was pretty proud of my meal prep. Who’s going to turn down a muffin for breakfast?

Yields 16-18 jumbo muffins

Jumbo Raspberry Almond Muffins

Inspired by Strawberry Muffins by Ina Garten

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 3 cups All-purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 tablespoons Ground Cinnamon
  • 1 1/2 teaspoons Almond Paste
  • 1 1/4 cups Whole Milk
  • 2 Large Eggs, lightly beaten
  • 1 cup Unsalted Butter, melted
  • 2 cups Fresh Raspberries
  • 1 1/2 cups Granulated Sugar
  • Topping
  • 1/2 cup Granulated Sugar
  • 1/3 cup All-purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 cup cold Unsalted Butter
  • 1/2 cup Sliced Almonds


  1. Preheat the oven to 375 degrees. Line muffin tins with paper liners.
  2. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
  3. Melt the almond extract and butter in a microwave-proof bowl and mix until the almond paste is fully combined.
  4. Combine the almond extract, butter, vanilla bean paste, milk, and eggs in a small bowl and mix.
  5. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't over-mix the batter!
  6. Add the blackberries and sugar and stir gently to combine.
  7. Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.
  8. Streusel Topping and Assembly
  9. In a small bowl, combine the sugar, flour and cinnamon. Cut in butter with a pastry blender until crumbly.
  10. Fold the almond slices into the streusel until fully combined.
  11. Sprinkle the streusel generously over the tops of each muffins.
  12. Bake for 20 to 25 minutes or until a toothpick test comes out clean and the tops are nicely browned.

Guys, I’m crazy about the new Justin Timberlake song. Have you heard it yet? Definitely going on the kitchen playlist.