Description
Delicious strawberry muffins topped with candied almonds, perfect for a delightful morning treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and diced
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1 tablespoon butter
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
- In a small skillet over medium heat, melt 1 tablespoon of butter. Add the sliced almonds and brown sugar, stirring until the almonds are coated and caramelized, about 3-5 minutes. Remove from heat and let cool slightly.
- Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the candied almonds on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- Add a teaspoon of cinnamon to the batter for extra flavor.
- For a dairy-free option, use almond milk and coconut oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Strawberry Muffins With Candied Almonds