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Strawberry Almond Muffins | Magnolia Days

Strawberry Almond Muffins

Strawberry Almond Muffins are packed with sweet berries and have a light nutty flavor. They are delightful for breakfast, brunch, or an afternoon snack
Course Muffin
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Renee Dobbs

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs at room temperature
  • 1/2 cup milk at room temperature
  • 1/4 teaspoon almond extract
  • 2 cups plus 1 tablespoon all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups diced fresh strawberries
  • 1/2 cup blanched slivered almonds roughly chopped
  • 2 tablespoons turbinado sugar

Instructions

  1. Pre-heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
  2. In a medium bowl, cream together butter and sugar.
  3. Add eggs one at a time, beating well after each addition.
  4. Add milk and almond extract and beat until combined.
  5. In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to butter mixture and stir to combine (do not beat or over-mix).
  6. Toss remaining 1 tablespoon flour with strawberries. Set aside 1/2 cup strawberries for topping. Gently fold remaining strawberries and almonds into batter.
  7. Divide batter evenly among muffins cups. Sprinkle tops with the 1/2 cup strawberries and turbinado sugar.
  8. Bake for 25 minutes, or until lightly browned.
  9. Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack. You may need to run a knife around the edge of the muffins to release them from the pan.

Recipe Notes

Strawberry Almond Muffins are packed with sweet berries and have a light nutty flavor. They are delightful for breakfast, brunch, or an afternoon snack.