Light, tender, and bursting with juicy raspberries—these berry quinoa muffins offer a wholesome twist on a classic treat. Blending nutty almond flour, hearty quinoa, and warm spices, they make the perfect choice for breakfast, snacks, or any time you’re craving something naturally sweet. The result is a moist, slightly crunchy muffin that feels both comforting and nourishing.
Ingredients Breakdown
These muffins are a symphony of texture and flavor, starting with almond flour, which brings moisture and a subtle nuttiness that sets the base apart from standard muffin recipes. All-purpose flour adds the necessary structure, while uncooked white quinoa adds an unexpected crunch and a rustic appeal.
Baking powder and baking soda work together to give these muffins a light rise, creating an airy yet satisfying crumb. The warm combination of cinnamon and ginger lends cozy, fragrant spice notes that beautifully complement the natural sweetness of the berries. Kosher salt ties everything together, enhancing every bite.
The wet ingredients—beaten eggs, whole milk, and creamy full-fat yogurt—create a rich and tender texture. Honey offers a clean, natural sweetness that pairs perfectly with the tartness of the raspberries. Speaking of raspberries, two full containers of them ensure juicy, fruity bursts throughout. Cooking spray and a light flour dusting make sure the muffins release cleanly after baking.
Step-by-Step Instructions
Start by preparing your muffin pan. A light spray of cooking oil in each cup followed by a dusting of flour helps form golden, defined edges and ensures the muffins don’t stick. This small but essential step saves time and maintains their shape.
In a large bowl, combine all the dry ingredients. Whisk together the almond flour, all-purpose flour, quinoa, leaveners, spices, and salt. Even distribution is key—especially for the quinoa and spices—so each muffin bakes up consistently textured and evenly seasoned.
In a separate bowl, whisk the wet ingredients until smooth. The eggs, yogurt, milk, and honey should blend into a velvety mixture. This creamy base is what keeps the muffins moist and tender even days after baking.
Gently fold the wet ingredients into the dry. Mix only until no streaks of flour remain. Overmixing at this stage can lead to dense, dry muffins, so aim for a lumpy, just-combined batter.
Next, carefully stir in the raspberries. Use a gentle folding motion to avoid crushing them too much—this keeps the fruit whole, so you get distinct bursts of tart-sweet flavor in each bite.
Spoon the batter evenly into each prepared muffin cup, filling them nearly to the top. Bake in the center of a 325°F oven for 15 to 20 minutes. You’ll know they’re ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the muffins rest in the pan for five minutes after baking. This brief cooling time allows the crumb to set and makes them easier to remove. Transfer to a wire rack and cool completely before serving or storing.
Recipe Tips
Dusting the muffin tin with flour after spraying helps prevent sticking, especially with moist batters.
Uncooked quinoa adds a slight crunch—rinse and dry it first if you prefer a subtler texture.
For extra rise, let the batter rest for 5–10 minutes before baking to allow the flour to absorb the liquids.
Use room-temperature ingredients to promote better mixing and a smoother texture.
Raspberries can be lightly tossed in flour before folding into the batter to help prevent them from sinking.
What to Serve With This Recipe
Pair these muffins with a spoonful of Greek yogurt and a drizzle of maple syrup for a nourishing and protein-packed breakfast. A warm cup of herbal tea or a rich espresso complements their rustic, slightly sweet flavor perfectly. For a refreshing side, try a citrus salad or fresh fruit compote, which brightens the palate between bites. Hosting a brunch? Add these muffins to a breakfast board alongside soft cheeses, toasted nuts, and seasonal fruits.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, just add them straight from the freezer and fold gently to prevent bleeding.
Is it possible to substitute the almond flour with another flour?
Ground oats or hazelnut flour can be used, though the texture will vary.
What can I use instead of yogurt?
Sour cream or a dairy-free yogurt alternative works well as a substitute.
Do I need to cook the quinoa first?
No, the uncooked quinoa bakes in the oven and adds a satisfying bite.
How should I store leftover muffins, and can they be frozen?
Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months. Thaw at room temperature or gently warm in the oven.
Berry quinoa muffins combine texture, flavor, and natural sweetness in every bite. Whether you’re baking for a weekend brunch or prepping snacks for the week, these tender, raspberry-filled treats are sure to become a household favorite. With their vibrant taste and nourishing ingredients, they strike the perfect balance between wholesome and delicious.
Ingredients
2 (6-oz) containers small raspberries
1 cup almond flour
3/4 cup all-purpose flour, plus extra for dusting
1/4 cup white quinoa (uncooked)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
2 large eggs, beaten
1 cup plain full-fat yogurt
1/4 cup whole milk
1/3 cup honey
Cooking spray, for greasing the muffin pan
Instructions
Preheat the oven to 325°F. Prepare a standard 12-cup muffin tin by lightly spraying each cup with cooking spray and dusting with a thin layer of flour to prevent sticking.
In a large mixing bowl, combine the dry ingredients: almond flour, all-purpose flour, quinoa, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Whisk together until the mixture is evenly blended and the quinoa is well distributed.
In a separate bowl, whisk together the wet ingredients—beaten eggs, plain yogurt, whole milk, and honey—until smooth and fully incorporated. Gently fold the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can toughen the muffins. Gently stir in the raspberries, folding them into the batter with care to avoid breaking them up too much.
Divide the batter evenly among the muffin cups, filling each one close to the top. Bake on the center rack for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This ensures a tender crumb and easy release. Once cooled, they’re ready to enjoy—moist, wholesome, and bursting with berries in every bite.
Berry Quinoa Muffins Recipe
Ingredients
- 2 6-oz containers small raspberries
- 1 cup almond flour
- 3/4 cup all-purpose flour plus extra for dusting
- 1/4 cup white quinoa uncooked
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- 2 large eggs beaten
- 1 cup plain full-fat yogurt
- 1/4 cup whole milk
- 1/3 cup honey
- Cooking spray for greasing the muffin pan
Instructions
- Preheat the oven to 325°F. Prepare a standard 12-cup muffin tin by lightly spraying each cup with cooking spray and dusting with a thin layer of flour to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: almond flour, all-purpose flour, quinoa, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Whisk together until the mixture is evenly blended and the quinoa is well distributed.
- In a separate bowl, whisk together the wet ingredients—beaten eggs, plain yogurt, whole milk, and honey—until smooth and fully incorporated. Gently fold the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can toughen the muffins. Gently stir in the raspberries, folding them into the batter with care to avoid breaking them up too much.
- Divide the batter evenly among the muffin cups, filling each one close to the top. Bake on the center rack for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This ensures a tender crumb and easy release. Once cooled, they’re ready to enjoy—moist, wholesome, and bursting with berries in every bite.
