Strawberry Almond Muffins
Elevate your breakfast game with these irresistible Strawberry Almond Muffins, a delightful blend of juicy fresh strawberries and nutty sliced almonds that promises a burst of flavor in every bite. Perfectly moist with a tender crumb, these muffins are infused with a hint of almond and vanilla extract, creating a wonderfully aromatic treat. The optional coarse sugar topping adds a sweet, crunchy finish that's simply irresistible. Quick and easy to prepare, this recipe takes just 15 minutes of prep time and is ideal for everything from busy mornings to elegant brunch spreads. Enjoy these muffins warm or at room temperature, and savor their balance of wholesome ingredients and gourmet flavor. Best of all, they're freezer-friendly, so you can always have a tasty snack on hand!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.5 cups buttermilk
- 1 teaspoon vanilla extract
- 0.5 teaspoons almond extract
- 2 pieces large eggs
- 1.5 cups fresh strawberries, diced
- 0.5 cups sliced almonds
- 2 tablespoons coarse sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, vanilla extract, almond extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Do not overmix; the batter will be thick.
Gently fold in the diced strawberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
