Golden-brown raspberry muffins cooling on a wire rack, one muffin broken to reveal juicy raspberry filling inside

Curtis Stone’s Almond-Berry Muffins

Name: Curtis Stone Almond‑Berry Muffins — Easy 7‑Ingredient Family Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Nonstick cooking spray; 1 cup almond flour; 1 cup powdered sugar, sifted, plus more for dusting; 1/3 cup all-purpose flour, sifted; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted; 5 large egg whites; 1 1/2 cups (about) fresh raspberries, blueberries or blackberries

Difficulty

Easy

Total time

45 min

Cooking time

35 min

We’ve always loved being in the kitchen with our kids and have been doing a lot of that lately, while making the most of our time together at home. We’ve also been using cooking and baking as an opportunity to teach our children something new - from math and measurements to learning about kitchen tools and techniques – these moments have become so much more than just making good food together.

Muffins - and more specifically these almond-berry muffins - are a go-to recipe for us because they are so easy for the whole family to make together. With only seven ingredients, these muffins take a mere 10 minutes of prep time.

The delicious payoff for all of this “hard work” is moist, fluffy muffins studded with bright, juicy berries throughout, striking the perfect balance of sweet and tart flavors. While this recipe is the perfect sweet start to the day, we find ourselves enjoying them equally as much throughout the day. They are also great gifts for friends, family and neighbors. Can’t wait for you to try them out with your family!

-Curtis

Ingredients

9 servings:

Nonstick cooking spray

1 cup almond flour

1 cup powdered sugar, sifted, plus more for dusting

1/3 cup all-purpose flour, sifted

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

5 large egg whites

1 1/2 cups (about) fresh raspberries, blueberries or blackberries

Utensils

Electric mixer

Large bowl

Pan

Instructions

Step 1

Position rack in center of oven. Select Bake Mode on your Bosch oven and/or preheat oven to 350°F. Spray 9 cups of a nonstick muffin pan with cooking spray.

Step 2

Whisk almond flour, 1 cup of powdered sugar, all-purpose flour, and salt in large bowl to blend. Stir in melted butter.

Step 3

Using an electric mixer, beat egg whites in another large bowl for 1 minute, or until soft peaks form. Using a silicone spatula, gently fold egg whites into batter. Gently fold 1 cup of berries into batter. Immediately divide batter among prepared muffin cups, filling cups completely. Place about 3 whole berries atop each muffin.

Step 4

Bake for 30 minutes, or until muffins are pale golden and tops spring back when touched. Cool muffins in pan for 5 minutes, then gently twist muffins to release them from pan and cool them completely on a wire rack. Sift powdered sugar atop muffins and serve.

Chef Tips

• Almond Flour Power: I love that you can make these muffins with mostly almond flour and just a smidge of all-purpose flour, especially when you might be running low on all-purpose flour.

Almond flour is a great gluten-free and grain-free option that’s high in protein and monosaturated fats. If you don’t have almond flour, no worries! It is easy to use whole or slivered blanched almonds. Here’s how: place no more than 8 ounces of blanched almonds in a high-speed blender or food processor, and pulse until they are finely ground. If using a high-speed blender, be sure not to over-process as the almonds will eventually start to release their oils and become almond butter.

• Berry Good Options: Use whatever berries you have, such as blueberries, raspberries, or blackberries. The berries can even be omitted. If all you have is one lonely orange, lime or lemon, you can grate the peel into the batter for a citrus version. I like all three citrus peels in mine!

• Frozen Berries: if using frozen berries, make sure to separate and roll in flour before adding to the mixture. Berries can be stored in the freezer for up to three months. Expert tip: freeze your berries on a baking sheet in a single layer with plastic wrap or parchment paper overnight. Then, transfer the berries to freezer bags. This will ensure that they do not crush each other while freezing.