Strawberry Almond Muffins
An easy recipe for Strawberry Almond Muffins packed with chunks of toasted almonds and fresh strawberries.
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 non-dairy milk
- 1 cup strawberries trimmed and diced
- 2 Tablespoons 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.
Notes
*This recipe can be made without a stand mixer. Mix the batter in a large mixing bowl with a hand-held mixer.
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!