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A strawberry almond muffin with the paper liner peeled off.

Strawberry Almond Muffin Recipe

  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 Muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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!


Units Scale
  • 10 Tbs. Butter (softened)
  • 1 cup Sugar
  • 2 Large Eggs
  • 2 tsp Almond Extract
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Milk
  • 1/2 cup Sour Cream
  • 2 cups Flour
  • 2 cups Chopped, Fresh Strawberries
  • 1 cup Slivered Almonds


  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 1/3 of the flour.  Mix in 1/2 the milk.  Mix in another 1/3 of the flour.  Mix in the other 1/2 of milk.  
  7. Add the 2 Cups of strawberries with the last 1/3 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!


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

Keywords: strawberry muffins, strawberry muffin recipe