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Raspberry Almond Crunch Muffins

Teresa Ambra
Raspberry Almond Crunch Muffins are delightfully sugar-free and gluten-free! These lovely, crunchy & delectable muffins include raspberries, almonds and almond extract for a pop of flavor. They're topped with a tasty oatmeal streusel that adds even more crunchiness. These are perfect for a weekend or holiday breakfast, especially if you have family or friends with diabetic or celiac issues. But if you prefer, you can make these scrumptious muffins with regular sugar and flour with equally wonderful results!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 161 kcal

Equipment

  • 2 12-tin regular sized muffin pans
  • 24 paper muffin liners
  • 3 large mixing bowls
  • 1 whisk
  • 2 wooden spoons
  • 1 colander to rinse raspberries
  • 1 nut chopper if nuts are not previously sliced or chopped
  • 1 pastry blender
  • measuring cups
  • measuring spoons

Ingredients
  

MUFFINS:

  • 1 cup gluten free flour (I used King Arthur Flour)
  • 1 cup almond flour
  • 1 1/2 cups Monk Fruit sweetener
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup half-and-half or whole milk
  • 1/2 cup salted butter melted (1 stick)
  • 1/2 cup sour cream
  • 1 large egg
  • 2 tsp. almond extract
  • 2 cups raspberries washed gently (12-ounce container)
  • 1/2 cup sliced almonds (measure after chopping)

STREUSEL TOPPING:

  • 1/2 cup gluten free flour (I used King Arthur Flour)
  • 1/2 cup monk fruit sweetener
  • 1/2 cup old fashioned oatmeal (dry)
  • 1/2 cup sliced almonds (measure after chhopping)
  • 4 tbsp. salted butter cold

Instructions
 

MUFFINS:

  • Line two 12-tin regular muffin pans with paper liners.
  • Spray the liners with cooking spray; set aside.
  • In a large mixing bowl combine gluten free flour, almond flour, monk fruit sweetener, baking powder, baking soda and salt.
  • Gently stir in almonds.
  • Set aside.
  • In a medium mixing bowl combine half-and-half or milk, melted butter, sour cream, egg and almond extract.
  • Whisk until well combined.
  • Add liquid measure to dry mixture.
  • Rinse raspberries gently in colander.
  • Add to muffin mixture and stir very gently to combine.
  • Stir only until moistened.
  • Do not overmix.
  • Batter will be soupy.
  • Fill 24 prepared muffin liners full with muffin mixture.
  • Top with Streusel Topping. 
  • Bake at 425º for 5 minutes.
  • Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean. 

STREUSEL TOPPING:

  • Combine gluten free flour, monk fruit sweetener, oatmeal and almonds in a medium mixing bowl until well mixed.
  • Cut in butter with a pastry blender until coarse crumbs form.
  • Sprinkle one to two heaping tablespoonfuls of streusel topping evenly over top of each muffin. 

Notes

NOTE: I used Super Life Stevia and Monk Fruit Sweetener. One 8.8-oz. bag is just under one cup. This product is erythritol free and sucralose free.
 
NOTE: I purchased the King Arthur gluten free flour, almond flour and Monk Fruit Sweetener at our local Walmart.
 
NOTE: For a slightly more rounded top, consider increasing the gluten free flour to 1 1/2 cups.
 
© Can’t Stay Out of the Kitchen

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 197mgPotassium: 71mgFiber: 2gSugar: 2gVitamin A: 260IUVitamin C: 3mgCalcium: 71mgIron: 1mg
Keyword almonds, breakfast, gluten free, muffins, raspberries, sugar free
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