Raspberry Almond Muffins with Almond Whipped Butter

The very best way to enjoy breakfast is to have freshly baked Raspberry Almond Muffins with Raspberry Strawberry Almond Whipped Butter. Sweet and buttery with a hint of tartness from the raspberries, these muffins are simply delicious. You can even top off the muffins with our honeycomb for a bit of extra sweetness. 


1 ½ cups Sliced Toasted Almonds

2 ½ cups of All Purpose Flour

2 Teaspoons Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Kosher Salt

½ Cup Vanilla Yogurt

2/3 cup Wildflower Honey

1 Teaspoon Vanilla Extract

2 Teaspoons Almond Extract

2 Eggs

1 Cup Fresh Raspberries

¼ Cup Light Brown Sugar


  1. Preheat oven to 350 degrees
  2. Bake almonds on a cookie sheet for 7 minutes
  3. In a mixing bowl add the flour, baking powder, baking soda and salt
  4. In a stand mixer add 1 cup of almonds, yogurt, wildflower honey, vanilla, almond extract, and eggs
  5. Mix until well incorporated
  6. Gently fold in raspberries with a spatula
  7. Add batter evenly to a muffin pan with muffin liners sprayed with cooking spray
  8. Top off muffins with toasted almonds and sprinkle of brown sugar
  9. Bake for 23-26 minutes until toothpick comes out dry

Raspberry Strawberry Almond Whipped Butter


¼ cup Raspberries

¼ cup Strawberries

¼ Cup Wildflower Honey

1 Teaspoon Almond Extract

2 Sticks Butter Room Temp


  1. In a food processor add the raspberries and strawberries as well as the wildflower honey and blend until pureed
  2. Add the almond extract and butter and pulse until well incorporated 
  3. Top off muffins with the whipped butter