Lychee and Raspberry Muffins with Almond Crumble

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, fruity muffins bursting with juicy lychee and tangy raspberries, topped with a crunchy almond crumble for texture contrast. This recipe, ready in about 40 minutes, combines all-purpose flour, baking powder, granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 International cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 3/4 cup granulated sugar, and 1/2 tsp salt until evenly combined.
  3. Step 3: In a separate medium bowl, beat 2 large eggs. Add 1/2 cup whole milk, 1/3 cup vegetable oil, and 1 tsp vanilla extract, whisking until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1 cup fresh raspberries and 1 cup chopped canned lychees carefully to avoid breaking the berries.
  5. Step 5: Divide the batter evenly into the prepared muffin cups.
  6. Step 6: In a small bowl, mix 1/3 cup sliced almonds, 2 tbsp brown sugar, and 2 tbsp melted unsalted butter. Sprinkle this crumble evenly over each muffin.
  7. Step 7: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
  8. Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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