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!
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Why Choose This Recipe
- Perfectly sweet flavor from fresh strawberries!
- Quick and easy like my other Muffin Recipes!
- Freeze well!
Ingredient Notes
- Flour - all purpose, never self rising.
- Strawberries - you could use frozen berries as well just drain them well before using.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Line 20 muffin cups (not quite 2 full muffin tins) with paper liners.
- In a large mixing bowl, cream the butter and sugar.
- Beat in the eggs and almond extract.
- Beat in the baking powder, baking soda and salt.
- 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.
- Beat in the last of the sour cream/milk.
- Fold in the sliced strawberries with the last of the flour.
- Divide the batter among the muffin cups.
- Sprinkle the tops with almond slivers.
Recipe FAQs and Expert Tips
Yes, just make sure they are completely cool before packing up and popping in the freezer.
You will get somewhere between 2 and 2 ½ cups of sliced strawberries from a 16 oz or 1 lb package.
You can if you would like but they will be fine stored in a loosely covered container just on the countertop.
How about a tall glass of Orange Julius or a Bacon Mushroom Omelet with Cheese!
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Strawberry Almond Muffin Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 Muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- 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
- Preheat the oven to 350 degrees, Line 20 muffins cups with paper liners.
- Cream the butter and the sugar.
- Add the eggs and almond extract.
- Add the baking powder, baking soda, and salt. Beat well.
- Whisk together the milk and sour cream. Add alternately with the flour in the following way.
- 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.
- Add the 2 Cups of strawberries with the last ⅓ of flour and fold in by hand.
- Divide the batter amongst the 20 muffin cups. Top each muffin with slivered almonds.
- Bake at 350 degrees for 17-20 minutes. A toothpick should come out clean.
- Cool and serve!
Notes
- Cool muffins completely before freezing. Thaw at room temperature.
Keywords: strawberry muffins, strawberry muffin recipe
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.
Kate Conn
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!
★★★★★
L.S.
Very yummy! It’s a winner for breakfast.
★★★★★