Seasonal strawberries and raw almonds make these muffins great. If you’re looking to add a new muffin recipe to your collection, give these Strawberry and Almond Muffins a try. Not only a great snack, but would be great on a breakfast or brunch table.

These are an honest to goodness great muffin. Make them in advance and keep them on hand for a quick snack or breakfast on the go through the week. At just over 200 calories a muffin, you can enjoy without the guilt!

Ingredients

• Dry goods – all purpose (plain) flour, granulated white sugar, baking powder and salt
• Fresh – strawberries
• Dairy and eggs – eggs, butter and natural plain yogurt
• Nuts – raw almonds
• Flavours – vanilla extract

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
2. In a medium sized bowl sift together the flour, baking powder and the salt.
3. In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
4. Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour. Once it is all incorporated, and the strawberries & almonds. Reserving a few almonds for the top. Stir to combine.
5. Pour batter into your prepared muffins tins and top with remaining almonds and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.

Notes About The Strawberry and Almond Muffins

• Baking time may vary – I baked these for 15 minutes and they were perfect.  But we all need to know our ovens to get the best out of baking.  Make sure you don’t over bake them, or they will most likely turn out a bit on the dry side. 
• You can freeze them – It really is a lovely muffin and they even freeze well.  When I made them a while ago, I put them in the freezer to resist myself from eating them. 

Are There Any Substitutions I Can Make To these Muffins

• Fresh strawberries – I used fresh strawberries for this recipe, but any berries will work. You can try raspberries or even blueberries for these muffins. You can even use frozen strawberries. Just chop them and add them frozen. Don’t let them defrost before adding to the muffin batter.
• Raw almonds – I used these unsalted almonds because I didn’t want the additional salt in the muffins. You could choose to use a different variety of nuts like pecans or walnuts.

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US CustomaryMetric

Strawberry & Almond Muffins

Seasonal strawberries and raw almonds make these muffins great. If you're looking to add a new muffin recipe to your collection, give these Strawberry and Almond Muffins a try. Not only a great snack, but would be great on a breakfast or brunch table.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: almonds, muffins, strawberrries

Servings: 12 Muffins

Calories: 215kcal

Author: Julia Pinney

Ingredients

• 1 1/2 Cups plain flour
• 1/2 Cup granulated white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 Cup butter at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 Cup plain yogurt
• 1/2 Cup almonds chopped
• 1 Cup strawberries chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease or line 12 muffin tins.
• In a medium sized bowl sift together the flour, baking powder and the salt.
• In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
• Next, add half the flour to the batter and stir in gently. Then add the yogurt and mix in the remaining flour. Once it is all incorporated, and the strawberries & almonds. Reserving a few almonds for the top. Stir to combine.
• Pour batter into your prepared muffins tins and top with remaining almonds and bake anywhere from 15 – 20 minutes. Insert a toothpick in the center and when just a few crumbs come off, it is done. Remove from oven and place on a wire rack to cool for just a few minutes. Remove from pan after about 5 minutes and let it cool for a further few minutes. These can be served straight away. Will keep for a few days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Strawberry & Almond Muffins

Amount Per Serving (1 muffin)

Calories 215 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 53mg18%

Sodium 168mg7%

Potassium 104mg3%

Carbohydrates 23g8%

Fiber 1g4%

Sugar 10g11%

Protein 4g8%

Vitamin A 291IU6%

Vitamin C 7mg8%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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