Raspberry Almond Quinoa Muffins

Raspberry Almond Quinoa Muffins
  • Yield: 12 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 25 Mins.
  • These delicious muffins showcase the unique taste of the ever-popular quinoa! With Fisher® Sliced Almonds, orange juice and fresh raspberries, they are a hearty, tasty way to start the morning.


  • 1/2 cup Fisher® Chef’s Naturals Sliced Almonds, divided
  • 2 cups all-purpose flour
  • 1 cup cooked quinoa
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 large egg
  • 3/4 cup fresh orange juice
  • 1 cup fresh raspberries


  1. 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.
  2. 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.
  3. 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.
  4. Divide evenly in prepared muffin cups. Top with remaining almonds.
  5. 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.

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