Strawberry Almond Muffins Recipes

MINI ALMOND BUTTER AND STRAWBERRY MUFFINS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
• Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
• Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
• Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

STRAWBERRY MUFFINS WITH CANDIED ALMONDS

Steps:

• Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
• In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
• In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
• In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
• In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
• Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
• Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
• In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.

STRAWBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 350°F Coat muffin tin with nonstick cooking spray.
• In a large bowl, cream the butter and sugar until fluffy.
• Add the egg yolks, one at a time. Beat well after each.
• In a separate bowl, stir together the dry ingredients.
• With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, vanilla, milk, and orange juice. Beat just until smooth.
• In another bowl, beat the egg whites until soft peaks form. Fold into batter.
• Fold in the strawberries and almonds.
• Spoon the batter into the prepared pan, 3/4-full.
• Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes before removing to cool completely.

STRAWBERRY ALMOND MUFFINS

Steps:

• Preheat oven 375.
• Spray muffin tin with non-stick spray or line tin with paper muffin cups.
• Mix applesauce& sugar, add eggs one at a time.
• Blend until fluffy.
• Mix in milk& almond extract.
• In a separate bowl, sift together flour, baking powder& salt.
• Add dry ingredients to milk mixture.
• Blend until just combined.
• Fold in strawberries& almonds.
• Fill cups to the top.
• Bake 30 minutes.

STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
• Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

ALMOND BERRY MUFFINS

Steps:

• In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally., In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.