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Strawberry Muffin with Almonds
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5 from 2 votes

Strawberry Almond Muffin Recipe

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: strawberry muffin recipe, strawberry muffins
Servings: 20 serving
Calories: 166kcal
Author: Mindee
Cost: 15

Ingredients

  • 10 Tbs. Butter softened
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 teaspoon Almond Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ Cup Milk
  • ½ Cup Sour Cream
  • 2 Cups Flour
  • 2 Cups Strawberries Chopped, Fresh
  • 1 Cup Slivered Almonds

Instructions

  • Preheat the oven to 350 degrees; Line 20 muffin 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 among 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.

Nutrition

Calories: 166kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 118mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg