Description
Delicious strawberry muffins topped with crunchy candied almonds, perfect for breakfast or a sweet snack.
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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh strawberries, diced
- 1/2 cup candied almonds, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, vanilla, and milk.
- Combine the wet and dry ingredients, stirring until just combined.
- Fold in the diced strawberries and chopped candied almonds.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool on a wire rack before serving.
Notes
- For a twist, add a sprinkle of cinnamon to the batter.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg