Preheat oven to 350°F. Generously grease and flour insides of a muffin pan or line with paper liners. Chop all but 2 tbsp. almonds until they form small pieces.
Combine chopped almonds, flour, quinoa, baking powder, baking soda and salt together until quinoa has separated into grains that are coated with flour; set aside.
Beat sugar and butter together on medium speed in an electric mixer. Add egg, beating until incorporated, scrape down sides of bowl. Add the flour mixture in 3 parts alternating the orange juice. Gently stir in raspberries.
Divide evenly in prepared muffin cups. Top with remaining almonds.
Bake for 25 minutes or until a toothpick inserted in the center of the muffins comes out clean. Let sit in pan 5 minutes then turn out onto a rack and let cool.