Description
Deliciously moist muffins filled with fresh strawberries and topped with crunchy candied almonds.
Ingredients
Scale
- 1 cup chopped strawberries
- 1/2 cup candied almonds, chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chopped strawberries and candied almonds.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For best results, use fresh strawberries and allow the muffins to cool completely before storing.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg