One of my all time favorite combinations is strawberries and almonds, and these do not disappoint. These muffins are delicious anytime, but would make a great addition to a Mother’s day breakfast or brunch.
I think a lot of strawberry bread and muffin recipes have a tendency to be very dense and gummy because of all of the moisture in the strawberries. These actually turn out light and fluffy though, and the addition of wheat flour helps to prevent the mushiness.
Strawberry-Almond MuffinsAdapted from Disney’s Family Cookbook Makes 12 to 14 muffins This may seem like an unusual source, but they turn out great! I recommend toasting the almonds for additional flavor, but you can skip this part if you prefer. 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 3/4 cup sugar 2 eggs 1/2 cup milk 1 1/2 teaspoons almond extract 2 cups roughly chopped and loosely packed strawberries 3/4 cup sliced almonds
Pre-heat oven to 350 degrees to toast nuts. Toast for 5 to 10 minutes on an un-greased baking sheet, turning once.
Increase heat to 375 degrees; line muffin cups.
In small bowl, whisk flours, baking powder and salt together. Set aside.
Cream butter and sugar in mixing bowl with hand-held mixer or in the bowl of a stand mixer. Add eggs one at a time, and beat until fluffy. Mix in milk and almond extract (mixture will separate). Add flour mixture, and stir until just blended. Fold in strawberries and almonds, reserving a few berries and almonds to decorate muffin tops.
Fill muffin cups to the top, decorate with reserved berries and almonds. Be careful not to over-fill; mine were just skirting the edge of being too full. Bake for 30 minutes, or until golden brown and toothpick inserted into center comes out clean.
These are best the first day, but can be stored in an air-tight container with the lid slightly ajar for up to three days.