There is nothing better than a delicious, warm muffin with some melty butter. These Strawberry Almond Muffins combine the warm nuttiness of the almonds with the sweet flavor of one of spring and summer's favorite fruits.
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Ingredients you'll need
- Unsalted butter: always a good thing! If you prefer to use a non-dairy butter alternative, you certainly can.
- Almond extract: just to help really kick the almond flavor into high gear!
- Vanilla extract: always a good addition in any bake. You can also make your own homemade vanilla extract.
- Almond milk: you could also use another milk of your choice.
- Diary-free yogurt: plain or vanilla flavor works well here. This would also be great with dairy-free sour cream
- All-purpose flour
- Eggs: you'll want these to be room temperature to help them encourage rising.
- Almonds: I like to use whole almonds and then chop them, but if you have slivered or sliced almonds, those will work too!
- Strawberries: fresh is best and you'll want to dice these (smaller is better than larger)
- Turbinado sugar: for topping. This is a nice crunch that you don't want to skip!
- A few pantry staples including granulated sugar, eggs, baking powder, salt
Equipment you'll need
- Cuisinart Hand Mixer from Amazon: you could also make these in a stand mixer if you prefer
- Wilton Muffin Pan, 12-cup from Amazon
- GIR Spatulas from Amazon
- Nordicware Cooling Rack from Amazon
Chopping your berries and almonds
I suggest a small dice for the strawberries, and a fairly fine coarse chop for the almonds. The reason for this is that if you're using larger pieces (strawberries that have been halved or quartered), your muffins will have a harder time holding together.
Filling the Muffins
These are very full muffins, and it will depend on how you chop your strawberries and almonds. It will also depend on how big the muffins liners you're using are. You can likely fit more batter into a parchment paper liner rather than a traditional muffin cup liner.
Fill the muffin cups about ¾ of the way full. If they're a little fuller than that, that's ok. It's also possible that you may still have some batter leftover to make 1 or 2 additional muffins. Again, this will depend on how generous you were with the berries and almonds, how you chopped them, and the liners you're using. Feel free to make a bonus 1-2 muffins with the extra batter!
Frequently Asked Questions
Can I use frozen strawberries?
If you thaw the berries, yes, this will work. You'll need to chop them as well, so make sure you thaw the berries before chopping.
Do I need to use muffin liners?
Yes, I always recommend it! Whether they're muffin cups or you're making your own with parchment paper, it helps keep the muffin from sticking to the pan.
Can I use a different berry or a different nut option?
Yes! Feel free to experiment - whatever sounds like a good combination to you!
How should I store leftover muffins?
Leftover muffins are best stored in a paper bag or unsealed plastic bag kept at room temperature. You can always reheat them for 15-30 seconds before eating to make them warm and soft again.
Do I need to use dairy-free yogurt?
Yes, you need to use some kind of yogurt, whether it's dairy-free or regular. You could also use sour cream here (again, either dairy-free or regular, depending on your preferences).
After fully cooled, muffins can also be frozen in a freezer-safe plastic bag for up to 3 months. Thaw at room temperature or in the microwave.
Below is my recipe for Strawberry Almond Muffins. Leave a comment and let me know what you think!
Strawberry Almond Muffins
- ¾ cup almonds
- 8 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 Tablespoons almond milk
- ½ cup dairy-free plain yogurt
- 1 ½ cups strawberries diced
- turbinado sugar for topping
- Preheat the oven to 375°F. Spread almonds on a small baking sheet and bake for 6-8 minutes, or until lightly toasted. Set aside and then coarsely chop.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, 1-2 minutes. Beat in the eggs, one at a time, then add the almond extract and vanilla extract and stir to combine.
- In a medium bowl, whisk together the dry ingredients, then add to the butter and sugar mixture, alternating with the almond milk or yogurt, until fully combined. Gently fold in the strawberries and chopped almonds.
- Line a 12-cup muffin pan with muffin liners or parchment paper, then fill each cup approximately ¾ full. Sprinkle with turbinado sugar and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.