Almond Berry Crunch Muffins

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Almond Berry Crunch Muffins

Almond Berry Crunch Muffins







Yield: 18 to 20 small muffins

For the Almond Berry Crunch Muffins:


  • 1/2 c       Whole wheat flour
  • 1 1/3 c    All-purpose flour
  • 2 T          Coarse ground cornmeal
  • 2 T          Flax or hemp seeds, whole or crushed
  • 1 t           Salt
  • 2 t           Baking powder
  • 15 T        Granulated sugar
  • 2             Whole eggs, lightly beaten
  • 1/2 c       Plain yogurt
  • 1/2 c       Vegetable oil
  • 1/2 t        Vanilla extract
  • 2 c          Fresh or frozen mixed berries such as blueberries, raspberries, and blackberries. (If using frozen, do not thaw them.)
  • 1 T          All-purpose flour
  • 1 T          Grated lemon zest
  • 1/3 c       American Almond® almond paste, grated coarsely


  1. Grease 20 muffins cups then add paper muffin liners. Preheat oven to 400°F.
  2. Whisk together the flours, cornmeal, flax seeds, salt, and baking powder.
  3. In a separate bowl, whisk together the sugar, eggs, yogurt, vegetable oil and vanilla.
  4. Stir the flour mixture into the egg mixture. Toss the berries with one Tablespoon of flour. Fold in the berries, lemon zest and three-quarters of the grated American Almond® almond paste.
  5. Divide the batter evenly between the prepared muffin cups. Sprinkle the batter with some of the reserved grated almond paste.
  6. Bake until the muffins are puffed, evenly browned and cooked through, from 18 to 22 minutes.
  7. Marzipan may be used in this recipe in place of the almond paste. The muffins will be somewhat sweeter.

Recipe courtesy of American Almond® –