Description
These delightful Strawberry Muffins with Candied Almonds are a perfect blend of sweet, fruity strawberries and crunchy, caramelized almonds baked into a moist and fluffy muffin. Easy to prepare and ideal for breakfast or a snack, these muffins promise a burst of flavor with every bite.
Ingredients
Scale
Fruit and Nuts
- 1 cup chopped strawberries
- 1/2 cup candied almonds, chopped
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk these together to ensure an even distribution of leavening agents and flavor.
- Whisk Wet Ingredients: In another bowl, whisk together the melted unsalted butter, eggs, vanilla extract, and milk until smooth and well combined, which will help bind the ingredients and add moisture.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently just until combined to avoid overmixing, which can make muffins tough.
- Fold in Fruit and Nuts: Carefully fold the chopped strawberries and candied almonds into the batter to evenly distribute without breaking up the strawberries.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Use fresh, ripe strawberries for the best flavor and texture.
- Candied almonds add a sweet crunch, but you can substitute with regular almonds if preferred.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
