There’s nothing quite like a warm muffin studded with berries and finished with a pat of melting butter. These Strawberry Almond Muffins pair the toasty flavor of chopped, toasted almonds with sweet, fresh strawberries—an ideal treat for spring and summer mornings.
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Why you’ll love this recipe
- Fast and simple: these easy muffins take about 15 minutes of hands-on time.
- The strawberry and almond combination tastes like sunny days and fresh fruit.
- Flexible recipe: swap fruits, change the nuts, or adapt to sourdough discard.
- Freezer friendly: bake a batch now and freeze extras for later.
- Great for breakfast or brunch: enjoy warm from the oven or reheated.
Ingredients
These muffins come together with a handful of straightforward ingredients that deliver big flavor.
- Almonds: Use unsalted almonds. Toast them briefly, then coarsely chop so you get crunchy almond bites in the muffins.
- Strawberries: Fresh berries are best. Trim and dice them small so they distribute evenly through the batter.
See the full recipe card below for exact amounts and step-by-step directions.
Substitutions & Variations
This recipe is adaptable—here are some easy swaps to customize it:
- Switch the berries: raspberries, blackberries, or blueberries work beautifully in place of strawberries.
- Swap the nuts: use toasted walnuts or pecans instead of almonds for a different texture and flavor.
- Sourdough variation: you can adapt the batter to use sourdough discard for added tang and structure.
How to Make Strawberry Almond Muffins
These muffins are quick to make, perfect for a special breakfast or a casual brunch. The full recipe card below provides measurements and timing.
- Step 1: Spread almonds on a baking sheet and toast 8 minutes until fragrant. Cool and coarsely chop.
- Step 2: Cream butter and sugar until light and fluffy, about 1–2 minutes.
- Step 3: Beat in the eggs one at a time, then add vanilla.
- Step 4: Whisk dry ingredients in a bowl.
- Step 5: Add dry ingredients and milk to the butter mixture and mix until smooth.
- Step 6: Gently fold in diced strawberries and chopped almonds.
- Step 7: Line a 12-cup muffin pan, fill cups about ¾ full, and sprinkle tops with turbinado sugar if desired.
- Step 8: Bake at 375°F for 28–30 minutes until golden and a toothpick comes out clean. Cool briefly in the pan, then transfer to a rack.
Expert Baking Tips
- Use muffin liners: they help the muffins keep their shape and make removal easy.
- Dice strawberries small: a fine dice ensures even berry distribution and prevents large wet pockets.
- Turbinado sugar is optional: it adds a pleasant crunchy top but can be skipped if you prefer a softer finish.
- Work gently: fold the fruit and nuts in carefully to avoid overmixing the batter.
Storage
Room temperature: Store muffins in a paper bag or an unsealed plastic bag at room temperature for 1–2 days. Warm briefly in the microwave (15–30 seconds) before serving for a fresh-baked feel.
Freezer: Once fully cooled, freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and reheat for 30–60 seconds to enjoy warm.
Recipe FAQs
You can, but frozen berries are harder to chop and may release more liquid into the batter. Fresh berries are recommended for best texture.
Liners are helpful to prevent sticking and make cleanup easier. If you prefer not to use liners, grease the muffin tin well.
Yes—other berries or a small amount of diced fruit will work. Keep the total fruit amount similar so the batter balance stays correct.
More Easy Muffin Recipes
- Strawberry Rhubarb Muffins
- Sourdough Discard Blueberry Muffins
- Chocolate Sourdough Zucchini Muffins
- Sourdough Cranberry Orange Muffins
If you made these Strawberry Almond Muffins, please leave a star rating and share how they turned out in the comments. Happy baking!
Strawberry Almond Muffins
Jessica Vogl
Pin Recipe
Equipment
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12-cup muffin pan
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Muffin liners
Ingredients
- ½ cup almonds
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 Tablespoons milk non-dairy or regular dairy
- 1 cup strawberries trimmed and diced
- 1 Tablespoon turbinado sugar for topping
Instructions
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Preheat oven to 375°F. Spread almonds on a small baking sheet and toast 8 minutes, until lightly browned. Cool and coarsely chop.
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In a mixer bowl fitted with a paddle (or using a hand mixer), cream the butter and granulated sugar until light and fluffy, 1–2 minutes. Beat in the eggs one at a time, then add vanilla.
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Whisk the dry ingredients in a medium bowl. Add them to the butter mixture along with the milk and mix on medium until smooth. Fold in diced strawberries and chopped almonds with a spatula.
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Line a 12-cup muffin pan and fill each liner about ¾ full. Sprinkle tops with turbinado sugar if desired. Bake at 375°F for 28–30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5–10 minutes, then transfer to a rack.