Sues Strawberry Almond Muffins Recipes
STRAWBERRY MUFFINS WITH CANDIED ALMONDS
Classic strawberry muffins get a few modern twists in this cheery take. First, egg yolks replace whole eggs, resulting in a richer, more flavorful crumb. The muffins get a double dose of strawberries: diced fresh berries in the batter and an optional dusting of freeze-dried strawberries on top. Finally, a reserved egg white is tossed with sugar and sliced almonds to make a crunchy topping for the muffins. As always, for the best flavor, pick the ripest, brightest strawberries of the bunch.
Provided by Jerrelle Guy
Categories breakfast, brunch, breads, cakes, quick breads
Time 1h
Yield 12 muffins
Number Of Ingredients 12
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
Just a little something I cooked up one afternoon when I had some strawberries about to go bad.... I hope you enjoy them!
Provided by CulinaryExplorer
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 14
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.
SUE'S STRAWBERRY ALMOND MUFFINS
Looking for something different and delicious for breakfast? Look no further. These muffins will be a favorite in no time!
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. Line a 12 cup muffin tin with paper liners.
- In the bowl of an electric mixer, cream the butter and sugar.
- Add eggs, one at a time, and blend until fluffy.
- Mix in the milk and the almond extract.
- In a separate bowl, sift together the flours, baking powder and salt.
- Add the dry ingredients to the milk mixture, and blend until just combined.
- Fold in the strawberries and almonds.
- Fill the muffin cups to the top, and bake for 30 minutes.
Nutrition Facts : Calories 251.4, Fat 12.1, SaturatedFat 5.6, Cholesterol 56.6, Sodium 210.3, Carbohydrate 31.9, Fiber 2.2, Sugar 14.6, Protein 5.1
STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS
This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.
Provided by Kim
Time 45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g
STRAWBERRY ALMOND MUFFINS
I found this recipe in the Family Fun magazine but adapted it to be a little more healthy. It's really yummy & full of flavor! I used 50/50 wheat/white flour. For those of you who don't like almonds or just want a change, try something like Grape Nuts cereal instead.
Provided by mphsbelle
Categories Quick Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197.5, Fat 4.4, SaturatedFat 0.8, Cholesterol 36.7, Sodium 165, Carbohydrate 35.2, Fiber 1.9, Sugar 14.8, Protein 4.9
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