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!
Why you'll love this recipe
- These easy muffins come together in just 15 minutes of hands-on time!
- The strawberry and almond flavor combination feels like warm summer days.
- In a strawberry mood? Try these Sourdough Discard Strawberry Bagels, Sourdough Discard Strawberry Cake, and Strawberry Pink Marshmallows.
- You can easily modify this recipe to use different fruits, nuts, or even to make a sourdough version!
- Muffins freeze well, so you can enjoy some now and save the rest for later!
- Looking for other breakfast recipes? Try these Strawberry Waffles and Homemade Everything Bagels.
Ingredients
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.
- 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.
See full recipe below for detailed directions.
Substitutions & Variations
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!
- Try these Strawberry and Rhubarb Muffins, too.
- 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.
- If you're interested in a sourdough muffin variation, try these Sourdough Discard Blueberry Muffins (which could easily be made with strawberries as well!).
How to Make Strawberry Almond Muffins
These muffins come together quickly, which makes them perfect for a delicious weekend brunch. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Spread the almonds on a small baking sheet and bake for 8 minutes until toasted. Set aside to cool, then coarsely chop.
- Step 2: Cream together the butter and sugar until light and fluffy, about 1-2 minutes.
- Step 3: Beat in the eggs, one at a time, followed by the vanilla extract.
- Step 4: Whisk together the dry ingredients in a medium bowl.
- Step 5: Add the dry ingredients to the butter and sugar mixture, along with the non-dairy milk. Mix until fully smooth and combined.
- Step 6: Gently fold in the diced strawberries and chopped almonds.
- Step 7: Fill lined muffin cups with batter (about ¾ full in each cup) and sprinkle with turbinado sugar.
- Step 8: Bake for 28-30 minutes until golden and a toothpick inserted in the center comes out clean.
Expert Baking Tips
- Use muffin liners. This helps the muffin keep its shape, and also makes it easy to get them out of the muffin pan.
- A small dice for the strawberries is best so you can get a more even distrbibution of berries throughout the muffins.
- 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!
- Try a few other muffin recipes, too! You might like these Chocolate Sourdough Zucchini Muffins and these Sourdough Discard Banana Muffins.
Storage
Room Temperature Storage: 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.
Freezer Storage: Once 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.
Recipe FAQs
This will work, but chopping the berries while frozen will be a challenge. If you have fresh berries, those will be best!
I always recommend it! 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.
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. You might like these Strawberry Rhubarb Muffins, too!
More Easy Muffin Recipes
If you tried these Strawberry Almond Muffins or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Strawberry Almond Muffins
Equipment
Ingredients
- 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 milk non-dairy or regular dairy
- 1 cup strawberries trimmed and diced
- 1 Tablespoon turbinado sugar for topping
Instructions
- 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.
Simone says
Love this recipe. Substituted a cup of diced apple for the strawberries and it came out really well.
Hannah says
Great recipe, but the cook time is way too long! Should have taken them out much sooner.
Jessica Vogl says
The strawberry and almond flavor combination is a 10/10!