There is nothing better than a delicious, warm muffin packed with berries and topped with some melted butter. These Strawberry Almond Muffins combine the warm nuttiness of toasted, chopped almonds with the sweet flavor of fresh strawberries, one of spring and summer's favorite fruits!
These Strawberry Almond Muffins come together with just a few key ingredients.
- Almonds: Make sure you're using unsalted almonds! You'll start this recipe by toasting the almonds and then coarsely chopping them. This gives you nice almond chunks in the finished muffins.
- Granulated sugar: This helps give the muffins their sweetness and makes them light and fluffy.
- All-purpose flour: This is the base of the muffin, paired with almond flour.
- Almond flour: For some additional almond flavor, this recipe also uses almond flour.
- Vanilla extract: The vanilla flavor combines very well with the strawberries and almonds. You can also make your own homemade vanilla extract.
- Non-dairy milk: I used almond milk to make this recipe, but you could also use another milk of your choice (even regular dairy milk).
- Eggs: You'll want these to be room temperature to help with the muffins rising.
- Strawberries: Fresh strawberries work best for this recipe. Trim and dice the strawberries (smaller is better than larger) so they can distribute evenly throughout the batter.
- Turbinado sugar: This is optional, but adds a nice crunch to the topping. I like to use Sugar in the Raw, which you can typically buy at your local grocery store.
See full recipe below for detailed directions.
These muffins come together quickly, which makes them perfect for a delicious weekend brunch. Let's get started!
Spread the almonds on a small baking sheet and bake for 8 minutes until toasted. Set aside to cool, then coarsely chop.
Cream together the butter and sugar until light and fluffy, about 1-2 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Whisk together the dry ingredients in a medium bowl.
Add the dry ingredients to the butter and sugar mixture, along with the non-dairy milk. Mix until fully smooth and combined.
Gently fold in the diced strawberries and chopped almonds.
Fill lined muffin cups with batter (about ¾ full in each cup) and sprinkle with turbinado sugar.
Bake for 28-30 minutes until golden and a toothpick inserted in the center comes out clean.
Let the muffins cool for a few minutes in the pan until they're comfortable to touch, then serve immediately or transfer to a cooling rack to cool completely.
Hint: The turbinado sugar is optional, but I find it gives a really nice crunch to the top of the muffins. If you'd rather leave it off, you can!
This is a very adaptable recipe, and below are a few easy variations:
- Change the berries: This recipe would also work very well with another kind of berry in place of the strawberries. Try raspberries, blackberries, or blueberries!
- Change the nuts: You can easily swap the almonds for another kind of nut. Walnuts or pecans would work well. You'll still want to toast them before coarsely chopping and adding to the batter.
The only equipment needed to make these muffins are kitchen staples. I like to use a KitchenAid 5-Quart Stand Mixer to mix the batter, but you can also do this with a hand-held mixer in a large mixing bowl. You'll also need a 12-cup muffin pan and a cooling rack. I also like to use a cookie scoop to spoon the batter into the lined muffin cups.
Leftover muffins are best stored in a paper bag or unsealed plastic bag kept at room temperature for 1-2 days. You can reheat them for 15-30 seconds before eating to make them warm and soft again.
After fully cooled, muffins can also be frozen in a freezer-safe plastic bag or airtight container for up to 3 months. Thaw them at room temperature and then reheat in the microwave for 30-60 seconds to make them warm and soft.
Make sure to cut the strawberries to a manageable dice. You want to make sure they're small enough to incorporate into the batter evenly (strawberries in every bite!). If the berries are too big, the muffins won't hold together very well.
If you thaw the berries, yes, this will work. You'll still need to dice them, so make sure you thaw the berries before chopping.
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. Alternatively, you can also omit the liners and spray your muffin tin with cooking spray.
You can use either dairy-free or regular dairy ingredients for this recipe - whatever works best for you!
Yes, definitely! This recipe would be great with other berries, or with some fresh rhubarb in addition to the strawberries! I'd recommend keeping the fruit to 1 cup total.
Strawberry Almond Muffins
- ½ cup almonds
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 Tablespoons non-dairy milk
- 1 cup strawberries trimmed and diced
- 2 Tablespoons turbinado sugar for topping
- Preheat the oven to 375°F. Spread almonds on a small baking sheet and bake for 8 minutes, or until lightly toasted. Set aside to cool and then coarsely chop.
- In the bowl of a stand mixer fitted with a paddle attachment*, cream the butter and granulated sugar until light and fluffy, 1-2 minutes. Beat in the eggs, one at a time, then add the vanilla extract and stir to combine.
- In a medium bowl, whisk together the dry ingredients, then add to the butter and sugar mixture along with the non-dairy milk. Increase speed to medium and mix until the batter is smooth and fully combined. Using a spatula, gently fold in the diced strawberries and chopped almonds.
- Line a 12-cup muffin pan with muffin liners, then fill each cup approximately ¾ full with batter. Sprinkle each muffin with turbinado sugar and bake at 375℉ for 28-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes then serve immediately or transfer to a cooling rack to cool fully.