All last week I had a craving for blueberry muffins. I even went out and bought fresh blueberries in anticipation of making them over the weekend. Sunday comes around and I start mixing together my ingredients. I go to wash my blueberries and they are MOLDY! Noo!!! Why didn’t I make them earlier in the week or freeze them. For a moment I wasn’t sure what I was going to do. Do I make plain muffins? I did a mental jog of what else I had on hand. Chocolate chips? No. Sprinkles? No. Oatmeal? No. Then it hit me, raspberries!!!
Luckily I had gone to the grocery store earlier that afternoon and I was enticed to buy them because they were on sale for 74 cents! But I had never had a raspberry muffin before. Would it even work? Would it taste good? Hmmm…. alright, well lets give it a try. I tossed in my bright red raspberries into my batter and admired the pretty colors and mixed them in. As I poured the batter into my muffin cups I quickly remembered I had sliced almonds and thought why not add these on top. That sounds fancy. Voila! I had just created a master piece. Julia Child would be proud of me.
I let my muffins cook and the aroma of sweet vanilla filled the house. Yum…. 30 minutes later, I hear a beep, and I am eager to see how they look. Oh my gosh they are so pretty! I did a little happy dance and dug right in. (I have a hard time letting things cool when it comes to baking.) I burned my fingers as I grabbed a muffin and broke it in half. What a beauty! The beautiful color of the red raspberry, the toasted sliced almonds ,and the glistening sugar crystals on top. I took one bite and I was in love. The raspberries added a tartness that balanced out the sweetness of the muffin and the almonds added a smoky crunch. It worked! I will definitely be making more of these babies in the future. Move over blueberry muffin there is a new star in town, the Almond Raspberry Muffin.
I used the recipe below, but substituted the blueberries with raspberries and topped with sliced almonds.