• Preheat the oven to 425°F (218°C).
• Grease the muffin pan with non-stick oil spray or line with paper liners, and set aside. If using paper liners, lightly grease them as well.
• Take the flour, baking powder, baking soda, and salt to a large bowl. Whisk well to combine.
• Add raspberries and ¼ cup of flaked almonds, and gently mix in the flour mixture.
• You can skip almonds if you want. Or, instead of flaked almonds, you can also add toasted and roughly chopped almonds.
• Take melted butter, sour cream, sugar, vanilla, and almond extract in a medium bowl. Whisk well until everything is well combined.
• Then add milk and stir well to combine.
• Pour wet ingredients into dry and mix gently until just combined. Do not overmix.
• Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
• Top each muffin with the remaining ¼ cup of flaked almonds.
• Bake the muffins for 5 minutes at 425°F (218°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
• Continue baking for 18-20 minutes or until the cake tester inserted in the center comes out clean.
• Because every oven is different, keep an eye on the oven after 12 minutes of baking time after reducing the temperature.
• Remove the muffins from the oven and let them cool in the pan for 5-6 minutes. Then transfer them onto a wire rack and allow them to cool completely.

Serving and Storing Suggestions

• Raspberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
• We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.