Lychee and Raspberry Muffins with Almond Crumble
Soft, fruity muffins bursting with juicy lychee and tangy raspberries, topped with a crunchy almond crumble for texture contrast. This general-inspired breakfast 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.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 cup, chopped canned lychees
- 1/3 cup sliced almonds
- 2 tbsp brown sugar
- 2 tbsp, melted unsalted butter
Instructions
- Step 1: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- 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.
- Step 5: Divide the batter evenly into the prepared muffin cups.
- 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.
- Step 7: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
- Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lychee and Raspberry Muffins with Almond Crumble take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Lychee and Raspberry Muffins with Almond Crumble?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Lychee and Raspberry Muffins with Almond Crumble?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lychee and Raspberry Muffins with Almond Crumble for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lychee and Raspberry Muffins with Almond Crumble?
General breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
