Strawberry Almond Muffins
These muffins combine the sweetness of strawberries with the texture of almonds for a comforting baked good. The almond extract enhances the nutty flavor.
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
Muffins
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 2 eggs
- 1/2 cup milk
- 1/3 cup oil
- 1/2 tsp almond extract
- 1 cup strawberries chopped
- 1/3 cup sliced almonds
Topping
- extra almonds for topping
Instructions
- Mix the dry ingredients (flour, sugar, baking powder) in one bowl.
- Mix the wet ingredients (eggs, milk, oil, almond extract) in a separate bowl.
- Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix.
- Gently fold in the chopped strawberries and the 1/3 cup of sliced almonds.
- Spoon the batter into prepared muffin cups, filling them about two-thirds full. Sprinkle the tops with extra almonds.
- Bake at 180°C for 20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
The almond added depth that complemented the strawberries beautifully. This recipe yields about 12 muffins.