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Home » Quick Breads and Muffins

Strawberry Muffins with Almonds

Published: May 2, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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It's strawberry season!!! Fresh strawberries and almond slivers dot these light and fluffy muffins! This great recipe is made from scratch, but easy to whip up and ready to eat warm in 30 minutes!

Fresh strawberry muffins with almond on the top of the muffins!
Fresh strawberry muffins with almond on the top of the muffins!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Couple Things You'll Need
  • Step by Step Instructions
  • Recipe FAQs and Expert Tips
  • Related Recipes
  • Strawberry Almond Muffin Recipe

Why You'll Love This Recipe

  • This simple strawberry muffin recipe is great for a quick breakfast or afternoon snack!
  • Tender muffins full of juicy strawberries that freeze well!
  • The perfect muffin for a brunch party!

Ingredient Notes

  • Flour - all purpose flour.
  • Strawberries - Fresh strawberries are preferred but you could use frozen berries as well just drain them well before using.
  • Sour Cream - I always use full fat sour cream.
  • Butter - I used salted butter, but if you use unsalted butter increase the amount of salt called for by ¼ tsp.
  • Almond Extract - If in a pinch you can substitute vanilla extract.
Everything you'll need to make this strawberry muffins recipe!
Everything you'll need to make this strawberry muffins recipe!

Couple Things You'll Need

Step by Step Instructions

  • Preheat your oven to 350 degrees.
  • Line 20 muffin cups (not quite 2 full muffin tins) with paper liners.
  • Rinse the fresh berries and slice into small pieces. Set them aside.
  • In a large bowl, cream room temperature butter (not melted butter) and sugar.
  • Beat in the eggs and almond extract.
  • Beat in the baking powder, baking soda and salt.
Cream the butter and the sugar before adding other ingredients.
Cream the butter and the sugar before adding other ingredients.
  • Whisk the sour cream and milk together in a separate bowl.
  • Beat in ⅓ of the flour.
  • Beat in ½ the sour cream/milk.
  • Beat in the other ⅓ of flour.
Alternate the milk mixture with the flour.
Alternate the milk mixture with the flour.
  • Beat in the last of the sour cream/milk.
  • Scrape down the sides of the bowl with a rubber spatula and fold in the sliced strawberries with the last of the flour.
  • Spoon batter into the prepared muffin tin filling each cup about ⅔s of the way full.
  • Sprinkle the tops with almond slivers.
  • Bake in the preheated oven, 350 degrees, for 17-20 minutes.  Muffin tops will be lightly golden brown and a toothpick should come out clean.
  • Cool these delicious muffins on a wire rack.
  • Store completely cooled muffins in an airtight container or ziploc bag.
Fold the ripe strawberries into the muffin batter!

Recipe FAQs and Expert Tips

Can I freeze these muffins?

Yes, just make sure they are completely cool before packing up and popping in the freezer.

How many cups in 1 pound of strawberries?

You will get somewhere between 2 and 2 ½ cups of sliced strawberries from a 16 oz or 1 lb package.

Should I refrigerate these muffins?

You can if you would like but they will be fine stored in a loosely covered container just on the countertop.

What goes well with these muffins?

How about a tall glass of Orange Julius or a Bacon Mushroom Omelet with Cheese!

Related Recipes

  • One Bowl Banana Bread
  • Wild Blueberry Muffins
  • Easy Strawberry Shortcake
  • Chocolate Chip Muffins
  • Pineapple Muffins

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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A strawberry almond muffin with the paper liner peeled off.

Strawberry Almond Muffin Recipe

★★★★★ 5 from 2 reviews
  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 Muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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Description

Fresh strawberries and almond slivers dot these light and fluffy muffins! From scratch, but easy to whip up and ready to eat warm in 30 minutes!


Ingredients

Units Scale
  • 10 Tbs. Butter (softened)
  • 1 cup Sugar
  • 2 Large Eggs
  • 2 tsp Almond Extract
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Milk
  • ½ cup Sour Cream
  • 2 cups Flour
  • 2 cups Chopped, Fresh Strawberries
  • 1 cup Slivered Almonds

Instructions

  1. Preheat the oven to 350 degrees,  Line 20 muffins cups with paper liners.
  2. Cream the butter and the sugar.  
  3. Add the eggs and almond extract.
  4. Add the baking powder, baking soda, and salt.  Beat well.
  5. Whisk together the milk and sour cream.  Add alternately with the flour in the following way.
  6. Mix in ⅓ of the flour.  Mix in ½ the milk.  Mix in another ⅓ of the flour.  Mix in the other ½ of milk.  
  7. Add the 2 Cups of strawberries with the last ⅓ of flour and fold in by hand.
  8. Divide the batter amongst the 20 muffin cups.  Top each muffin with slivered almonds.
  9. Bake at 350 degrees for 17-20 minutes.   A toothpick should come out clean.
  10. Cool and serve!

Notes

  • Cool muffins completely before freezing.  Thaw at room temperature.

Keywords: strawberry muffins, strawberry muffin recipe

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

  • Easy Lemon Bundt Cake
  • Fried Scones aka Utah Scones
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  • Copycat Little Casaer's Italian Cheese Bread

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

More Quick Bread and Muffin Recipes

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Reader Interactions

Comments

  1. Kate Conn

    February 11, 2021 at 7:51 pm

    Delicious!!! The strawberries are the main flavor and the nuts add a nice crunch. The muffins are very light and moist. No butter needed. I used 1/4 of the recipe to make six muffins. Didn't wait for breakfast, made a great dessert after dinner. Ate one. Had to go back and eat another. Having a hard time resisting a third!!! Yummy!!! This recipe is a keeper!

    ★★★★★

    Reply
  2. L.S.

    November 27, 2020 at 5:22 pm

    Very yummy! It’s a winner for breakfast.

    ★★★★★

    Reply

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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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